Egg en Cocotte

This has got to be one of my favourite ways to enjoy a true nutritional gift. To dunk chunks of toasted bread into the creaminess is sublime.
Eggs are powerhouses of nutrition and packed with protein and a range of vitamins & minerals. A complete meal on it’s own.
Eggs are among the most versatile ingredients used in cooking. The are most often the key ingredient to many baked recipes. They can be poached, boiled, baked or flavoured. They really are just egg’credible.
One can also add little extras to the Cocotte – leftover gammon, smoked salmon, sautéed onion & mushrooms. The possibilities are endless….. ENJOY!!
Serves 2
2 eggs
2 dessert spoons double thick cream
2 teaspoons soft butter
salt & pepper

Heat oven to 200 degrees Celsius
Butter 2 ramekins.
Add one desert spoon of cream in each ramekin.
Add cracked egg to ramekin and top with teaspoon of butter.
Place both ramekins in a small roasting tin.
Add boiling water to create a bain marie.
Cover with foil.
Bake in oven for 6-8 minutes; removing foil for the last 2 minutes.

Serve with fresh avocado, lemon juice, zest, watercress/rocket salad & bread of choice.
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