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Eggs en Cocotte

 
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The classic French name for this type of egg dish is oeufs en cocotte, and it is named after the dishes in which the eggs are cooked, which are called ramekins and look like mini soufflé dishes with enough space for baking one egg. The following recipe will give you the basic method for baking eggs in ramekins.

 
  • First boil some water;

  • Break an egg into each ramekin, season, then put a knob of butter on top of each yolk;

  • Place the dishes in the baking tin, then pop it on the centre shelf of the oven and pour enough boiling water into the tin to come halfway up the sides of the dishes;

  • You can cook eggs en cocotte in a steamer:

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  • Now let the eggs bake for 10 minutes if you like them soft and runny, or 15 minutes if you like them more set.

  • Either way, bear in mind that they go on cooking in the dishes as they leave the oven and reach the table:

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There are several variations:

Instead of a knob of butter, pour in a tablespoon of double cream, soured cream, crème fraîche or, for a lower-fat version, Greek yoghurt works superbly. In addition, you could sprinkle a dessertspoon of grated cheese on top of the cream. Other ingredients that can be included under the egg are lightly cooked asparagus tips, chives, leek, onion. You could also use chopped smoked salmon or haddock. You can pretty much put anything that you like in un oeuf en cocotte

Served as an appetizer, this dish is easy and quick to prepare.

 
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