3 Recipes for an Easter Morning Egg Breakfast

Oeufs en Cocotte are a classic French dish, delicious in their simplicity and versatile; they can be eaten for breakfast, lunch or as an entree to a main meal.

Quick and easy to make they require little in the way of preparation and to serve, a fresh crusty baguette, lightly toasted, is the perfect accompaniment.

Recipe: Oeuf En Cocotte with Ham and Shallots

Serves: 4
Préparation : 10 mn
Cooking Time : 10 mn

Ingrédients:

• 4 shallots
• 4 eggs
• 3 slices of ham
• 8 soup spoons of creme fraiche
• 1 knob of butter

Method :

1. Peel and finely slice the shallots then lightly caramelise them in a little butter.
2. Slice the ham into small cubes.
3. Once the shallots are cooked through split them equally between 4 ramekins
4. Then add the ham and two soup spoons of creme fraiche into each dish.
5. Finish by cracking an egg into each dish – taking care not to break the yolk. Season lightly.
6. Put in the oven for 5 – 10 mins or until the egg whites are set. (The yolk is best when soft and runny)
7. Serve immediately.

Recipe: Oeuf en Cocotte with Smoked Salmon

Serves: 4
Préparation : 5 min
Cooking Time: 10 min

Ingrédients :

• 4 slices of smoked salmon
• 4 eggs
• 8 soup spoons of thick crème fraîche
• pepper

Method :

1. Pre-heat the oven to 180°C (th 6).
2. Cut the smoked salmon into small pieces.
3. In 4 individual ramekins place a soup spoon of creme fraiche, a few flakes of salmon, then gently break in an egg. Repeat the process with another few flakes of salmon, another soup spoon of creme fraiche and top with a pinch of pepper.
4. Cook in the oven for 5 to 10 min.
5. Serve immediately.

Note: The salmon can be replaced by flaked smoked haddock or even kippers

Recipe: Oeufs en Cocotte with Spicy Chorizo

Serves: 4
Préparation : 35 min
Cooking Time : 5 min

Ingrédients:

• 200 g of tomatos
• 200 g of onions
• 200 g of chorizo sausage(fresh not dried)
• 15 cl of thick cream *
• 10 cl of tomato juice
• 4 eggs
• Olive Oil

Method :

1. Pre-heat the oven to 180°C (thermostat 6) and place in it a bain-marie**
2. Slice or mince the onions and In a frying pan soften the onions in a little olive oil.
3. Chop the chorizo and add to to the onions. Leave to cook for 5 min,
4. Finally chop the tomatoes and add to the pan with the juice.
5. Cover and leave to cook over a gentle heat for 25 minutes
6. Add the cream and mix well.
7. Divide the mixture between 4 buttered ramekins. Break an egg over each one and bake in the bain marie inside the oven for 5 to 10 minutes ( until the egg white is firm)

*The cream can be replaced with Greek yogurt for a healthier version.

** A bain marie is a large shallow tray with water in. The water depth should reach about 1/2 way up the side of the ramekins when they are placed in it.