26 July 2009

Oeufs En Cocotte

For those of you who are vegans, or otherwise don't eat eggs. You might as well stop reading right now.

This post is about eggs.

I have always loved eggs for breakfast, especially poached eggs. When I was little, my favourite breakfast was either a soft-boiled egg with toast soldiers or toad in a hole (my mother's version was an egg fried in bread). On special occasions, I would get oeuf en cocotte - an egg baked in a ramekin with butter & cheese.

When I was married, I sometimes made toad in a hole but I made oeufs en cocotte a lot. My then-husband also had his grandmother's egg poacher which we used quite a bit.

Since I've been divorced, I've made soft-boiled eggs, and toad in a hole, but I had not made oeufs en cocotte. Until today.

I began reading "Julie & Julia" which my aunt had given me for Christmas several years ago (while it was still on the NYT bestseller list) but which I had just not gotten around to reading. Since the movie is coming out, I decided that I had better get to it.

Of course, Julia Child loved eggs, butter, cream, and cheese which are exactly the ingredients of Oeufs en Cocotte. Julie Powell, the author, makes them frequently in the book, calling them the perfect dish.

And then this morning, I was inspired to make them when one of the people I follow on Twitter complained that no matter what he tried to do with eggs, they always end up scrambled. I found an easy recipe and tweeted the URL back to him. Then I proceeded to the kitchen to make them myself. Because if there's something I nearly always have in my kitchen, it's the ingredients for Oeufs en Cocotte.

Here's my recipe:

Preheat oven to 450 F

In a ramekin, place 1 tbsp of butter (if your ramekin is large enough for two eggs, use 2)
On top of the butter, crack 1 egg (or 2)
On top of the egg, put 1 tbsp of cream, creme fraiche, 1/2 & 1/2 or sour cream (or 2)
On top of the cream, put 1 tbsp of grated cheese of your choice (or 2)

Place ramekin in another baking dish, fill the outer dish 1/2 way with hot water. Place in hot oven and bake for at least 10 minutes or until the eggs are done to your taste.

Remove ramekin from baking dish and place on serving plate. Salt/pepper/parsley to taste. Serve with toast. Makes one serving per ramekin.

Easy Peasy!

It was delicous btw.

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