Eggs In Pots (oeufs En Cocotte)
Indulge in a delightful dish of baked eggs nestled in a creamy crème fraîche base, subtly seasoned with nutmeg and dill. The eggs are perfectly nestled within the luxurious mixture, creating a harmonious blend of flavors. Topped with a vibrant touch of red lumpfish roe and fresh dill for a burst of color and an extra layer of taste. These baked eggs are simple to prepare yet elegant enough to elevate any breakfast or brunch spread. Get ready to impress your guests or treat yourself to this luxurious culinary experience.
— Constant Cookbook
Ingredients
- 150g/5½oz crème fraîche
- salt and freshly ground black pepper
- pinch nutmeg
- handful of chopped dill
- 4 free-range eggs
- red lump fish roe
- small sprigs of dill
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
- Place a heaped tablespoon of crème fraîche in the bottom of a ramekin, followed by a little dill.
- Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more ramekins.
- 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 for 15 minutes or until the egg yolks are set to your liking.
- If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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