BAKED EGGS EN COCOTTE.......

March 22, 2012 Alison Lambert

Slow cooked eggs in ramekins, with soft whites and just-set yolks.....Wow do you remember having eggs like this many moons ago? Yeah i do and they were memorable, but it is a technique i had almost forgotten about until my husband mentioned 'just how much he loved them' (hint, hint). His family had the posh version of cooking eggs en cocotte - it was a round dish with snugly fitting molds to fit ones egg and it even had a silver lid. Obviously you don't need vessels like that to cook them you can even manage with a cup if need be.
This is such a great method to cook eggs, especially if cooking brunch or a dinner party for large numbers as you can get them ready in their molds ready to bake and they only take about 10-15 minutes.

BAKED EGGS EN COCOTTE - lets bring it back
1-2 eggs per person (each egg requires individual dish)

115g (4oz) ramekins or similar baking dish for each egg
4 eggs
4 Tbsp cream and/or 2 Tbsp melted butter
1 Tbsp chives, finely chopped (optional)

Method
Preheat oven to 180C

Lightly butter 4 ramekins and sprinkle the bottoms with salt and pepper.
Carefully drop an egg into each ramekin, without breaking the yolk. Drizzle 1 Tbsp cream and/or 1/2 Tbsp melted butter over the top.
Set the ramekins in a roasting tin and pour enough hot water into the tine to come halfway up their sides.
Bake any where from 10-15 minutes or until the egg whites are just firm. They will continue to cook when removed from the oven and unless you like dunking your soldiers (toast) into hard egg, i would suggest to keep a very close eye on the cooking time.
Serve immediately with a little sprinkling of salt, pepper and pinch of chives. Great with hot buttered toast.