Elegant eggs (Eggs en Cocotte)
31/8/2011
Serves 1
These eggs are cooked in little ramekins (en bain marie), or as we know it in English, a water bath. The quantities here serve one person, scale up for the number of people you are cooking for.
Ingredients
| 1 | Egg |
| 1 tsp | Butter |
| 1 tbsp | Cream |
| 1 | Parmesan cheese, finely grated |
| 1 optional | Smoked salmon, small |
| 3 optional | Asparagus, tips only |
Directions
- Set your oven to medium.
- Break an egg per person into each ramekin, add a teaspoon of butter and a tablespoon of cream.
- Finely grate some parmesan cheese over the mix. You could also add a piece of smoked salmon or some asparagus tips
- Sit the dishes in a baking tray, carefully pour in boiling water to come ½ way up the height of the ramekin.
- Place in the centre of the oven and bake for 15 -18 minutes depending on how set you want the eggs, remembering they do go on cooking when removed from the oven.
- Serve elegantly, offering some more finely grated parmesan.
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