Tuesday, August 30, 2011

Ouefs en Cocotte

I love eggs....(from my head down to my legs!) But after a few months of eating them like this:
I was starting to get a little bored. So, with my copious amounts of free time these past three days, I went a-hunting for a new recipe and found this:
Ouefs en Cocotte
Or, roughly translated, eggs casserole. Please correct me if that's wrong, French speakers! This is a super simple recipe and can easily be baked up on a weekday morning while you go about your other morning chores.
Ouefs en Cocotte
1 ramekin, 4-6oz
Boiling water
2 tablespoons (34g) half and half
2 tablespoons (17g) herbed feta cheese, finely crumbled
2 large eggs

1. Preheat the oven to 375°F.
2. Pour the half and half into the ramekin and set the ramekin in a pan. Fill the pan with boiling water, covering half of the ramekin. Place the pan and the ramekin into the oven.
3. When the cream is hot (there will be little bubbles around the edge of the ramekin), add the feta cheese and then the two eggs.
4. Bake the eggs until just set. They will still be wiggly when you gently bump the ramekin. Remove the ramekin from the oven and allow to cool for 5-10 minutes before eating.

I accidentally let mine cook in the oven too long this morning because I hopped in the shower as soon as I put 'em in the oven. They were still really quite delicious, and the best part is that there's endless options of things that I can add in. You can be sure I'm going to be putting some avocados in there when mine are ripe this week!

Have you ever had ouefs en cocotte? If you haven't, would you try them? If you do, I'd love to hear about it! Lemme know in a comment below. :)