The classic French
name for this type of egg dish is oeufs
en cocotte, and it is named after the dishes in which the eggs are cooked, which
are called ramekins and look like mini soufflé dishes with enough space for
baking one egg. The
following recipe will give you the basic method for baking eggs in ramekins. There
are several variations, too. Instead of a knob of butter, pour in a
tablespoon of double
cream, soured
cream, crème fraîche or, for a lower-fat version, Greek yoghurt works
superbly. In addition, you could sprinkle a dessertspoon of grated cheese on
top of the cream.
Other ingredients that can be included under the egg are lightly cooked asparagus tips or
cooked, chopped leeks.
You could also use chopped smoked salmon or lightly
cooked flakes of smoked haddock.
Serves : 2 as a starter
Ingredients:
2 Large, Fresh Eggs
About 1oz / 25g Butter
Salt and Freshly
Milled Black Pepper
Instructions:
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