I myself prefer my New Zealand eggs for breakfast.
~ Elizabeth II
3.30pm, eggs on the bench, ramekins in the cupboard and trusty Google open on my laptop – this is how I came to have some magnifique oeuf cocotte for lunch today.
It was so simple to make, and this recipe is one I anticipate being able to easily tweak and experiment with without devastating consequences!
I ate my oeuf cocotte standing in the kitchen, reading an e-mail from a friend, feeling a tingle of pleasure travel slowly up my spine… the melted cheese, a warm wave of comfort and gentleness, slipped slowly over and under my tongue. The eggs were just cooked – not rubbery in the slightest. The bits of broccoli were soft, capsicum slightly crunchy – both were oh-so-sweet. The herbs, salt and pepper provided subtle and necessary flavour.
And of course, all this goodness was contained inside my white ramekins (I’m glad I made 2 small portions to double the goodness) – what can I say? Food served in ramekins mysteriously increases in tastiness and elegance.
- This is my version of oeuf cocotte – recipe adapted and modified from Chocolate and Zucchini – Oeuf Cocotte
handful of diced broccoli
handful of diced capsicum
handful of grated cheese
1 tbsp cream cheese
- Preheat the oven to 220 degrees C. Grease a small ramequin, lay vegetables and cream cheese at the bottom, and break the egg on top. Sprinkle salt and pepper on top. Top with cheese and dried herbs, rubbing the herbs between your fingers as you sprinkle them to release the flavour.
- Put the ramequin in a deep ovenproof dish, and pour hot water in the dish to about half the height of the ramequin. Put in the oven for 10 to 15 minutes, depending on how runny you like your eggs (mine were perfect at 10).
- You can sprinkle on paprika and fresh herbs, and serve with warm crusty bread as suggested on Chocolate & Zucchini – but I ate them just the way they were, and it was perfect for me.
- Yields 1 serving (I made 2 of these today).
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