Recipe: Eggs in pots (oeufs en cocotte)

I love discovering a new go-to recipe, particularly when it’s as easy to make as this one. What’s also great about this dish is that it only needs two ingredients: creme fraiche and eggs.

I’ve taken it from Rachel Khoo’s ‘The Little Paris Kitchen‘ and it’s one of those recipes you really do end up making again and again, adapting to whatever you’ve got in the fridge at that time.

You will need (for 1 portion):

– 2 dollops creme fraiche

– one egg

– seasoning (salt, pepper and Rachel also recommends nutmeg, but this is optional)

Preheat the oven to 180C/350F/Gas 4. Season the creme fraiche and place a dollop in the bottom of a ramekin. Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of seasonings. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins. Bake until set (normally 10 -15 mins, depending on how runny you like it).

This simple lunch is just perfect for dunking bread in, and I’ve also taken to adding chunks of ham or bacon to the mix to give it a bit of meatiness. For something a little fancier, in Rachel’s recipe she garnishes the eggs with a teaspoon of red lumpfish roe and a sprig or two of dill.

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