Oeuf en Cocotte

Cocotte eggs are delicate like soufflés and light for any morning. The French are veritable gods when it comes to the variety of egg recipes and their use in the kitchen.

Cocotte eggs are baked in individual portions, 1-2 eggs per ceramic ramekin, or as the English call them, ramekins. You need to place the ramekins in a bowl of hot water; otherwise, the eggs will not heat through inside.

Ingredients for 2 servings

• 1/2 large spoon of butter
• 2 large spoons of cream
• 2 eggs
• 30 g spinach *can be replaced with asparagus, truffles, tomato sauce, shrimp, mushrooms, or even bacon *it's good to chop them beforehand
• salt and pepper

Preparation method

Preheat the oven to 160 C and boil water in a bowl. In the meantime, butter the ramekins.

When the water boils, immerse the spinach leaves for one minute.

Place the ramekins in the simmering water, add the cream and spinach to the ramekins.

When the spinach and cream are heated, add the egg.

Place the ramekins in the center of the oven for 7-10 minutes; they should be set but not hard. The eggs will harden a bit after you take them out, so it's important not to overcook them.

Season with salt and pepper and serve with crispy baguette.

You can find egg ramekins in our store or order them online.

https://www.eclair.md/collections/highland-fling-1/products/set-2-cupe-desert

Bon Appetit!