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: 4Préparation : 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 :
- Peel and finely slice the shallots then lightly caramelise them in a little butter.
- Slice the ham into small cubes.
- Once the shallots are cooked through split them equally between 4 ramekins
- Then add the ham and two soup spoons of creme fraiche into each dish.
- Finish by cracking an egg into each dish – taking care not to break the yolk. Season lightly.
- Put in the oven for 5 – 10 mins or until the egg whites are set. (The yolk is best when soft and runny)
- Serve immediately.
Recipe: Oeuf en Cocotte with Smoked Salmon
Serves: 4Préparation : 5 min
Cooking Time: 10 min
Ingrédients :
- 4 slices of smoked salmon
- 4 eggs
- 8 soup spoons of thick crème fraîche
- pepper
Method :
- Pre-heat the oven to 180°C (th 6).
- Cut the smoked salmon into small pieces.
- 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.
- Cook in the oven for 5 to 10 min.
- Serve immediately.
Recipe: Oeufs en Cocotte with Spicy Chorizo
Serves: 4Préparation : 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 :
- Pre-heat the oven to 180°C (thermostat 6) and place in it a bain-marie**
- Slice or mince the onions and In a frying pan soften the onions in a little olive oil.
- Chop the chorizo and add to to the onions. Leave to cook for 5 min,
- Finally chop the tomatoes and add to the pan with the juice.
- Cover and leave to cook over a gentle heat for 25 minutes
- Add the cream and mix well.
- 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.
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