dragnlaw
12-08-2007, 06:04 AM
I know, I'm shameless. :wink: Here's another recipe she did. I used to make these for my kids - but with more kid friendly things in the bottom. Easy to make a bunch at a time too.
Cocotte Eggs
2 teaspoons crumbled blue cheese or smoked fish, or a few truffle shavings or leaves of tarragon
2 x eggs
2 teaspoons crème fraîche
salt and pepper
2 pinches chipped chives
Directions:
Heat the oven to 375FºF/190ºC. Into the bottom of each of two buttered ramekins put a spoonful of one of your favourite flavours like blue cheese etc. (see suggestions above). Gently crack an egg in on top. Top with a spoonful of crème fraîche. Season with salt and pepper. Sprinkle over the chives.
Set the ramekins in a baking dish and pour hot water in the dish to come half-way up the sides of the ramekins. Bake until cooked, but still jiggling, 5 to 7 minutes. Serve with buttered toast fingers for dipping.
Cocotte Eggs
2 teaspoons crumbled blue cheese or smoked fish, or a few truffle shavings or leaves of tarragon
2 x eggs
2 teaspoons crème fraîche
salt and pepper
2 pinches chipped chives
Directions:
Heat the oven to 375FºF/190ºC. Into the bottom of each of two buttered ramekins put a spoonful of one of your favourite flavours like blue cheese etc. (see suggestions above). Gently crack an egg in on top. Top with a spoonful of crème fraîche. Season with salt and pepper. Sprinkle over the chives.
Set the ramekins in a baking dish and pour hot water in the dish to come half-way up the sides of the ramekins. Bake until cooked, but still jiggling, 5 to 7 minutes. Serve with buttered toast fingers for dipping.