Oeufs and cocotte

Must Try

Classic French and oh-so-delicious: Oeufs en cocotte . In other words, eggs in a bowl or jar from the oven. With fresh garden herbs, a little cream or crème fraiche, and a bread soldier. For the tasty. Annemerel ‘s version , one of our favorite bloggers:

For 1 person:

  • Stone tray or dish, ovenproof / fireproof
  • tablespoon of crème frache
  • Nutmeg
  • Pepper
  • Salty
  • 1 egg
  • Dill
  • Oven dish
  • pistol

Preheat your oven to 180 degrees. Put a tablespoon of crème frache in your container and divide it over the bottom . Sprinkle some nutmeg, pepper and salt over the crème frache (you can also add some chili pepper, cumin or your other favorite spice).

Break an egg over the crème frache. Sprinkle some fresh dill over the raw egg. Now you can possibly add some crème frache over the egg, but I thought it was enough. Place your tray in a baking dish in the preheated oven. Fill the baking dish with lukewarm water, so that your container is half submerged in water. This way the egg will cook evenly.

Leave your tray in the oven for about 15-25 minutes (it just depends on how soft you want your yolk to be). Meanwhile, cut your pistol. I just had a pistolet from the bakery and wanted to give it a little more bite. In the last five minutes I also put the pieces of bread in the oven, so that the bread became a bit crispier.

Now remove  your tray from the oven and serve with the pieces of bread and voilà!

Rachel Khoo does it for:

Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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