Thursday, October 27, 2005

Oeufs en Cocotte (a la On The Fly)

Oeufs en Cocotte

Read about in "Julie and Julia", given a start by Ms. Julia Child, and made into my own. Delicious.


(in each ramekin-- or in my case small glass bowls-- "2 1/2 to 3 inches in diameter, 1 1/2 inches deep" according to Julia)

1/2 T butter
2 T heavy cream
1 egg
1 and 1/2 chopped grape tomatoes
1 t. garlic and herb soft cheese (Boursin was used, goat cheese would also work)
1/8 t. curry powder
romano cheese (grated)

1. Preheat oven to 375 F.

2. Put ramekins in a deep pan, then fill pan with water so it is 1/4 of an inch or a little more from the top of the ramekins. Bring water to a simmer.

3. Place 3/4s of the 1/2 T of butter in the each ramekin. Add 1 T. cream. Add tomatoes, soft cheese, and curry. Crack eggs individually, placing one in each ramekin.

4. After about five or 6 minutes add the other tablespoon of cream, the last quarter of the butter, and a sprinkling of romano cheese (not too much).

5. Place the whole pan in the pre-heated oven for nine to ten minutes (Julia says less but I like to know my eggs are done). Be careful not to slosh the water into the ramekins.

6. Remove from oven, place ramekins on individual dishes and serve with fresh bread.

I ate this as a light dinner and drank it with a white bordeaux (Chateau La Commanderie de Queyret 2003) which went really nicely (as far as I could tell anyway). Obviously this is also great for the morning, or any time of day really. Enjoy!

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