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Preparation:
This is one of the simplest recipes
and makes for an ideal first course. You can
bake the eggs ahead of time in a ramekin, store
in the refrigerator and then simply reheat the
dish sitting the ramekins in hot water.
Although the classic French dish
is "truffled eggs en cocotte", you
can basically add an ingredients to the initial
egg with cream.
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Brush the inside of a ramekin with softened
butter. Stop about a half inch from the
top. Season the ramekin with salt and
pepper. Carefully, break and egg into
each of the ramekin. Drizzle about a tablespoon
of heavy cream being careful not to cover
the yolk. Put the ramekins in a bain-marie
and fill with boiling water to the halfway
mark. Set in a preheated 350F oven for
10 minutes. The egg white should just
be set but the yolk should be runny.
If you prefer your eggs more cooked extend
the baking time.
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The egg white
should just be set but the yolk should be
runny. |
In this preparation greenmarket
sautéed shitake mushrooms and flat parsley
is added to the basic egg preparation.
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EGGS
EN COCOTTE -- VARIATIONS
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Baked Egg with Roasted
Tomato and Parmesan Cheese
Bake as above... add grated Parmesan
and put under broiler for a few second
or use a cook flame torch.
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