Eggs in Pots for 2

Eggs in Pots for 2

Oeufs En Cocotte

eggs

 

Teacups or Ramekins (make sure if you are using teacups that the porcelain is not too thin or else they may crack in the oven)

 

 

 

 

 

 

Crème Fraiche

Nutmeg for seasoning

A pinch of Cumin (alternatives – Chilli powder or Paprika)

Dash of Salt and Pepper

2 large Eggs

Fresh Dill

A generous dollop of Crème Fraiche into each teacup, season it with a bit of Nutmeg and a pinch of Cumin, dash of Salt / Pepper. Then add an egg (DO NOT STIR) – into each cup. Top with fresh Dill and then add one more spoon of Crème Fraiche

 

Place them on a tray, fill the tray with water so the water is halfway up the teacup. This allows the Eggs in Pots to bake evenly. 180C oven for 15 mins if you like you eggs runny or longer if you wish them to be firm.

You can put what you like in this dish – ham, mushrooms, tomatoes etc. Don’t forget the bread or baguette soldiers for dipping.

Teacups or Ramekins (make sure if you are using teacups that the porcelain is not too thin or else they may crack in the oven)

 

Teacup

 

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