Eggs in pots (oeufs en cocotte)

Prep time less than 30 mins

Cook time less than 30 mins

Serves 4

by Rachel Khoo

From The Little Paris Kitchen: Cooking with Rachel Khoo

Eggs and crÃ¨me fraÃ®che 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.

Method

Preheat the oven to 180C/350F/Gas 4.
Season the crÃ¨me fraÃ®che with salt, freshly ground pepper and a pinch of nutmeg.
Place a heaped tablespoon of crÃ¨me fraÃ®che in the bottom of a ramekin, followed by a little dill.
Crack an egg on top, add a second tablespoon of crÃ¨me fraÃ®che 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.

Ingredients

150g/5Â½oz crÃ¨me fraÃ®che
salt and freshly ground black pepper
pinch nutmeg
handful of chopped dill
4 free-range eggs

To garnish

red lumpfish roe
small sprigs of dill

Shopping List

Eggs in pots (oeufs en cocotte)

Fruit and vegetables

small sprigs of dill

handful of chopped dill

Tins, packets and jars

red lumpfish roe

Cooking ingredients

salt and freshly ground black pepper

pinch nutmeg

Dairy, eggs and chilled

150g/5Â½oz crÃ¨me fraÃ®che

4 free-range eggs

Click here to view the Recipe on BBC.co.uk

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