Last weekend I made this recipe for “Oeufs en Cocotte” out of Julia Child’s “Mastering the Art of French Cooking”. It was a perfect, decadent weekend brunch meal, I didn’t need to really eat the rest of the day.
I sauteed some chopped collard greens in bacon grease for the base of the ramekins and then sprinkled the fried bacon on top for a crunchy garnish.
- Preheat the oven to 375F
- Butter or grease ramekins
- Add 1 Tbsp of cream (and any other base ingredients like collard greens, spinach, chard, etc)
- Set the ramekins in a pan filled with 3/4 inch of boiling water and wait for cream to warm up
- Break an egg (or two) into the ramekins and add a splash of cream
- Set the pan in the oven until the white is just set, but the egg is still jiggly, 7-10 minutes (mine took about 10 min)
- Salt and pepper and serve immediately!
We had toasted whole wheat challah slices for dipping on the side. It was so rich and dreamy. Next time I will probably scale back on the cream, make it slightly healthier…