#50 Recipe No.5 Oeufs en Cocotte (Eggs in Pots)

Wow.. this is my 50th blog post! I’m pretty impressed at that, and proud. I am thoroughly enjoying keeping this up, so much so I plan on updating every day for the whole of February! I figured since it’s the shortest month of the year, I’d give it a go. Shouldn’t be too difficult as I have loads of blog posts planned and I finally know how to schedule them!

My weekend has been hectic and stressful (seems to be the way with my life at the moment) but tomorrow night my mum, sister & I have a girly night planned and we are finally going to watch Brave! Can’t believe I’ve owned a Disney dvd for this long without watching it (I got it for Christmas) but this is the first time we’ll all be together to watch it.

Tonight I bring to you a recipe for Oeufs en Cocotte.. or in English simply Eggs in Pots. Anyone who knows me in person will know I’m a huge fan of all things French so naturally I watched The Little Paris Kitchen when it was on. I loved Rachel Khoo’s style in the fashion sense and her style of cooking, so of course when her book was on offer in WHSmith for £7.99 I had to buy it. This is the first recipe I have tried from the book and I was so pleased when it was SO EASY and a delicious success! As usual I’ve substituted some of the ingredients to make it more healthy living friendly but it has taking away nothing from the taste. It reminded me of fancy egg & soldiers.

Anyway, here is the recipe if you fancy giving it a try! This is what you need for one person (as I made it for myself for lunch although I did share with my daughter), simply multiply by however many people you’re serving.

Ingredients

1 Egg

2 Tbsp Low/Half Fat Crème fraîch

Salt & Pepper to taste

Nutmeg

Bread to serve

What You Need

Ramekin, Baking Dish, Table Spoon, Lukewarm Water, Toaster

Pre-heat the oven to 180c (or gas mark 4).
Place one heaped table spoon of crème fraîch into the bottom of the ramekin, season with salt, pepper and a pinch of nutmeg.
Crack egg on top of the crème fraîch then top with another heaped table spoon of
crème fraîch. Season with salt, pepper and nutmeg again.
Place the ramekin into a baking dish and pour enough lukewarm water into the dish so it comes half way up the ramekin sides.
Put into the oven and bake for 15 minutes… or however long until the yolks are to your liking. 15 minutes were great for me because I like mine runny.
Toast the bread & serve with for dipping!

Pretty easy huh? Great as a lunch time snack if you’re bored of the same ol’ sandwiches or salads (or even soups since it is winter!) I’m looking forward to trying another recipe from The Little Paris Kitchen tomorrow to use up the rest of the crème fraîch. I’ll let you know how that one goes!