Tuesday, February 7, 2017

Oeufs en Cocotte

Oeufs en Cocotte (Eggs in a Ramekin)

Heavy Cream
Parmesan cheese
Salt & pepper

Heat oven to 375. Fill a metal baking pan a little less then halfway with water. Butter your ramekin(s) and crack 1, 2 or 3 eggs in each, depending on the size of your ramekin. Season with salt, pepper and some rosemary. Add a splash of heavy cream and then top with some grated Parmesan cheese. Submerse ramekin(s) in water filled pan. The water should reach to about the middle of the ramekin. Bake in oven for about 15 to 20 minutes depending on if you like your yolk soft or hard. I enjoy mine soft so I can dip some toasted bread into them. Apprecier!

No comments:

Post a Comment