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Donal Skehan
Oeufs Cocotte | DonalSkehan.com, Also known as baked eggs, this is perfect at the weekend.
  • breakfast

Oeufs Cocotte

August 14

This is a wonderfully simple little French dish which makes a perfect weekend brunch.

 

  • serves Serves 2
  • time 15 mins

Method

  1. 1. Preheat the oven to 200˚C/400°F/Gas Mark 6. Butter two large ramekins and place in a high-sided baking dish. Pour half the cream into the bottom of the ramekins. Break 2 eggs in to each ramekin and pour over the remaining cream. Add a small knob of butter to each ramekin and season with sea salt and ground black pepper.
  2. 2. Pour boiling water half way up the sides of the ramekins in the baking dish and place on the middle rack of the hot oven. Bake for 10 minutes.
  3. 3. Serve with some buttered toast soldiers to dip with and some bacon just off the pan.

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Ingredients

4 large free range eggs

6 tbsp of cream

A generous knob of butter

Sea salt and ground black pepper

Toast and bacon (2 slices per person) to serve

 

You'll Need

Two large ramekins

High sided baking dish

 

 

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