Wednesday, January 08, 2014

Eggs en Cocotte and a Happy New Year





They say all good things come to an end, and it is true. I got back yesterday from Madrid after spending Christmas  with my family.
It is so great, that I have real trouble to pack the case and come back home, but I always think of our next time with them.
We were going to be back home for dinner and wanted a very quick dinner. So I left a few key ingredients in the fridge and grabbed a bag of salad at the airport.

How can something so easy be so comforting?.. really, all you need is , eggs,  crème fraîche, salt,pepper, nutmeg and some dill if you happen to have  it to hand.


Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
Place a heaped tablespoon of crème fraîche in the bottom of a ramekin, followed by a little dill.
Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with two more ramekins.


Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
Bake for 15 minutes or until the egg yolks are set to your liking.

Enjoy.xx

You will need:
150g creme fraiche
salt and freshly ground back pepper
pinch of nutmeg
handful of chopped dill
3 free-rance eggs

Preheat the oven to 180C.

Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.

Place a heaped tablespoon of crème fraîche in the bottom of a ramekin, followed by a little dill.

Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more ramekins.

Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.

Bake for 15 minutes or until the egg yolks are set to your liking.

If you like, finish each serving with a sprig or two of dill.


1 comment:

  1. Simple but still looks so tasty, oerfect sunday brekfast xx

    ReplyDelete