Oeufs en Cocottte
Oeufs en Cocotte can be enhanced with extras. These can be added before or after adding the egg. Some suggestions per ramekin:
To add with the lower level of crème fraîche:
• 25g / 1 oz. wilted spinach – wilt in the microwave cooking in short bursts so as not to overcook – and a pinch of nutmeg.
On its own this meal counts as an Pro2days recipe on the Pro52diet.
Oeufs en Cocottte
Oeufs en Cocotte can be enhanced with extras. These can be added before or after adding the egg. Some suggestions per ramekin:
To add with the lower level of crème fraîche:
• 25g / 1 oz. wilted spinach – wilt in the microwave cooking in short bursts so as not to overcook – and a pinch of nutmeg.
On its own this meal counts as an Pro2days recipe on the Pro52diet.
Open in Cookpad AppSteps
- 1
Pre Pre-heat an oven (190oC / 375oF / Gas Mark 5).
- 2
Put a teaspoon of crème fraîche in a ramekin ensuring it covers the base. Dust with pepper. Break the egg onto the crème fraîche in the base and add another teaspoon of crème fraîche on top. Again dust with pepper.
- 3
Repeat for the number of servings required.
- 4
Place the ramekin(s) into an oven dish that can accommodate it (them) – and allow room to remove it (them) when cooked and hot! Pour tepid water into the oven dish around the ramekin(s), the water should come half way up the sides of the ramekin(s).
- 5
Put the oven dish in the oven and bake for 15 minutes.
- 6
Place the ramekin(s) on plate(s) and serve.
Cooksnaps
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