Name: Oeufs en cocotte
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 4 tablespoon crème fraîche; few flakes smoked salmon or shaved ham; 2 fresh free-range eggs; chopped fresh dill; crunchy baguette slices, to serve

Oeufs en cocotte

The rough translation means ‘eggs in a pot’; however these have been cooked in cute individual teacups. This creamy, rich and simple meal is great eaten with a good crusty baguette.

Serves 2

Prep

Cook

15M

Total

20M

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Ingredients

4 tablespoon crème fraîche

few flakes smoked salmon or shaved ham

2 fresh free-range eggs

chopped fresh dill

crunchy baguette slices, to serve

Method

1.Preheat oven to 180°C. Season crème fraîche with salt and pepper.

2.Dollop 1 tablespoon seasoned crème fraîche into two teacups. Top with a flake or two of salmon or a small shaving of ham. Crack an egg into each cup and add another dollop of crème fraîche on top. Sprinkle a little fresh dill, salt and cracked pepper on top.

3.Place the teacups into a baking dish and pour in enough warm water to come halfway up the sides of the cups.

4.Bake for around 15 minutes for runny yolks, or a little longer until the egg yolks are set to your liking. Serve with sliced baguette.

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