Monday, February 1, 2016
Eggs en Cocotte
This is a simplified version of baked eggs, with multicultural ingredients, because that's what was in my fridge. Traditionally you would use a bain marie (placing egg filled ramekins in a shallow pan half filled with hot water while baking). I like this version because the whites are cooked a little more while the yolks are as runny or hard as you like. And its easier.
For 1 serving.
2 - 3 tablespoons Crema Mexicana (or crème fraiche) This is going to be a staple in my fridge from now on! It's technically a sour cream, but its so creamy and rich and a great sub for heavy cream, crème fraiche or yogurt when cooking.
1/2 tbls butter
1 - 2 tablespoons chopped fresh herbs such as parsley and thyme
1/8 cup chopped fresh spinach
freshly grated parmigiana reggiano
salt to taste
pepper to taste
Preheat oven to 500 degrees.
Crack eggs gently into a ramekin or small bowl. Set aside.
Mix herbs, spinach, some grated parmigiana reggiano (about 1/2 tbls), salt and pepper.
In an oven proof gratin or cocotte baking dish add the butter and 1 tablespoon crema, and place in the preheated oven for 3 minutes or until butter is melted.
Pull out oven rack and while baking dish is still on rack, slide eggs from ramekin onto the butter and crema, sprinkle herb and cheese mixture on top, add another dollop (1 tbls or so) of the crema on top, and slide the baking dish back into oven. Bake for approximately 5 min depending on your oven and how cooked you like your eggs. The whites should be set and the yolk set but still runny. Grate some additional cheese on top and some freshly ground pepper and serve - ideally - with crusty French bread. And white wine. White wine goes well with this. ;)