Oeufs Cocotte (sometimes also called Oeufs en Cocotte) literally means "Chick eggs", "Cocotte" meaning "little chicken" and being a sort-of endearing term or an insult (depending on the context) addressed to girls :)). The English-speaking world usually calls it "Parisian shirred egg".
The recipe for this delicious baked egg is very basic: 2 tablespoons of cream, one egg, salt and pepper (the mandatory ingredients), plus optionally a little slice of ham, tomatoes, herbs, cheese or whatever tickles your fancy.
We added goat cheese, parsley and cherry tomatoes to ours (loosely adapting a recipe from here) and served them with Home-made crackers (and we highly recommend using crackers, toasted bread pieces or grisini instead of spoons :D).
As you can see, the recipe is very versatile and healthy. Try ours and feel free to make your own, almost every combination will be good for sure :)
More French goodies:
Pissaladiers;
French onion soup.
More French goodies:
Pissaladiers;
French onion soup.
Ingredients (serves 2):
- 2 eggs
- 150 g sour cream (5 tablespoons)
- salt and freshly ground pepper (mixed colors)
- 4 cherry tomatoes
- 50 g goat cheese (not the crumbly type, the more "melty" type, we used goat Gouda cheese)
- a handful of fresh parsley (15 g)
- crackers or grisini sticks to serve
Preheat oven to 180 degrees C. Wash the parsley (reserving only the leaves) and tomatoes.
Using your fingers (goes faster than with a knife and it's gonna melt anyway) rip the cheese into little pieces on top of the cream, leaving some empty room in the middle (for the eggs):
Cut the tomatoes in half and arrange them around the cheese. Put some pepper in the center:
Break the eggs in the center and sprinkle salt and more pepper over them:
Sprinkle the parsley leaves on top (leaving the egg yolk uncovered):
Put in the oven and bake for 10 minutes if you like the yolk a bit runny or 15 minutes if you like it harder. Take it out:
It's ready, dig in! :)
No comments:
Post a Comment