Description
Oeufs en Cocotte makes a simple yet elegant breakfast.
Ingredients
Scale
- 2 eggs
- freshly grated nutmeg, to taste
- a pinch of salt
- a few grinds of black pepper
- 2–4 tbsp creme fraiche
- a handful of fresh tarragon
Instructions
- Preheat oven to 350F / 180C / gas mark 4.
- Mix together the creme fraiche, nutmeg, salt and pepper to taste. Dollop half or a full tablespoon (depending on how much your prefer) into the bottom of each ramekin or an ovenproof teapot and then add some tarragon.
- Break an egg into each ramekin and then top with a second tablespoon (or as much as your prefer) of creme fraiche. Season with a tad more salt, pepper and nutmeg.
- Place the ramekins into a baking dish and then into the oven. Pour hot water into the dish so that it comes halfway up the sides of the ramekins.
- Bake until the eggs are set, about 15-18 minutes (the former if you prefer runnier eggs and the latter if you want them a bit firmer).
- Remove from the oven and top with a generous amount of fresh tarragon. Serve immediately with crusty bread for dipping.
- Prep Time: 15 mins
- Cook Time: 15 mins