Ingredient and Portion
Eggs en Cocotte
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This traditional French breakfast egg dish is easy to make and can be customised to your liking with any ingredients such as smoked salmon, bacon or herbs.
Novice
15 mins
1 ramekin
1-2 eggs
1 tbsp whipping cream
1 small rasher of bacon
Black pepper
Salt
1-2 eggs
1 tbsp whipping cream
1 small rasher of bacon
Black pepper
Salt
Method
1. Pre-heat your oven to 200°C
2. Butter the insides of the ramekin slightly. Shred the bacon and place it at the bottom of the ramekin, then
pour ½ tbsp of cream over that. Set the ramekin in a larger pan of near-boiling water until the cream becomes hot. Then add in 1-2 eggs and top off with the remaining ½ tbsp of cream. You can optionally dab a bit of butter on top.
3. Now put the ramekin with the pan of water in the middle level of the oven and bake for about 10-15 minutes. The eggs will be ready when the whites have set and glazed over but yet still trembling slightly when shaken.
They will continue to cook when taken out so you might want to take them out a bit earlier.
4. Take out to season with salt and pepper, and serve.
2. Butter the insides of the ramekin slightly. Shred the bacon and place it at the bottom of the ramekin, then
pour ½ tbsp of cream over that. Set the ramekin in a larger pan of near-boiling water until the cream becomes hot. Then add in 1-2 eggs and top off with the remaining ½ tbsp of cream. You can optionally dab a bit of butter on top.
3. Now put the ramekin with the pan of water in the middle level of the oven and bake for about 10-15 minutes. The eggs will be ready when the whites have set and glazed over but yet still trembling slightly when shaken.
They will continue to cook when taken out so you might want to take them out a bit earlier.
4. Take out to season with salt and pepper, and serve.
Tips
This recipe serves 1 person.
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