Elegant eggs (Eggs en Cocotte)

Herald on Sunday 31/8/2011

Grant Allen

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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.