Sunday, February 8, 2015

Oeufs en cocotte

On luxuriously languid Sunday mornings we like to break out of the usual Monday through Friday breakfast routine with a different sort of egg experience. This morning we tried traditional French oeufs en cocotte, or coddled eggs. You have to admit, it sounds sexier in French though, Oui, mon cheri?!

We used the Barefoot Contessa's herbed baked egg recipe, but next time we'll try Martha Stewart's Oeufs en cocotte recipe which includes rich and creamy crème fraîche—and her recipe is baked, not broiled, which might result in more even cooking. Our eggs were trés bon, and we had them with buttery toasted ciabatta, carrot-orange juice, and—of course—café au lait. We felt so "Barefoot in Paris"… for around 20 minutes anyhow!

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) T

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