I love little paris kitchen I think its a fantastic show with food from the heart and good for the soul.I happened to stumble upon a recipe of Rachel Khoo whilst having my dinner at work. And thought that it was such a good idea I had to give it a go.
Eggs in Pots (oeufs en cocotte)
Eggs and crème fraîche are all you need for this super-simple yet very tasty dish. You can also throw in almost anything savoury you find in your fridge. Try serving it with plenty of crusty bread.
Ingredients
- 150g/5½oz crème fraîche
- salt and freshly ground black pepper
- pinch nutmeg
- handful of chopped dill
- 4 free-range eggsTo Garnish
- Preheat the oven to 180C/350F/Gas 4.
- Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
- Place a heaped tablespoon of crème fraîche in the bottom of a ramekin, followed by a little dill.
- Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more ramekins.
- Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
- Bake for 15 minutes or until the egg yolks are set to your liking.
- If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill.
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