Eggs In Pots (Oeufs En Cocotte)
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
43
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F/180 degrees C/Gas 4
2
Season the creme fraiche with salt, freshly ground pepper and a pinch of nutmeg
3
Place a heaped tablespoon of creme fraiche in the bottom of a ramekin, followed by a little chopped dill
4
Crack an egg on top, add a second tablespoon of creme fraiche and sprinkle with a pinch each of salt, pepper and nutmeg
5
Repeat with 3 more ramekins
6
Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins
7
Bake for 15 minutes, or until the egg yolks are set to your liking
8
If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill