Oeufs en cocotte

The perfect weekend breakfast is here! I made Oeufs en cocotte (eggs in ramekins) this morning and it was absolutely fantastic. This is great to serve for breakfast when you have people staying over or just at a treat at the weekend. It is really easy to make and only takes 15 minutes in the oven. Perfect! Promise me you will try this.

I do like Nigella and add a little bit of truffle oil, but that is optional. I added some chopped smoked ham too, but you can add anything you like (chopped spinach, cooked mushrooms, chives) or keep it plain.


Oeufs en cocotte, serves 2

Butter two ramekins, and add the chopped ham for example. Crack an egg into each ramekin, sprinkle over some sea salt and, pour in 1 tbsp cream and a little (1/4 – 1/2 tsp) truffle oil. Put the ramekins in an oven-proof dish and pour boiling water into the dish to come halfway up each ramekin. Bake in 190 C for 15 minutes. Serve with some nice bread.

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5 Responses to Oeufs en cocotte

  1. Pingback: Lazy Saturday morning | The Food Archive

  2. Pingback: American breakfast pancakes | The Food Archive

  3. Pingback: Oeufs en cocotte with bacon and cheese | The Food Archive

  4. Ariel Aegeon says:

    Another unbelievable site, will have to bookmark this one.

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