Oeufs En Cocotte à La Suisse Recipes

OEUFS EN COCOTTE à LA SUISSE

Steps:

• 1. Pre-heat the oven to 190° C (375° F - gas 5)
• 2. Grease 4 ramekins well and place in a baking dish or roasting tin, to which sufficient hot water has been added to come up half way up the sides of the ramekins.
• 3. Carefully crack 2 eggs into each ramekin. Combine the cream & cheese; divide among the ramekins. Sprinkle a pinch each of nutmeg & pepper onto each serving.
• 4. Bake for about 6 minutes until the mixture is just set.

OEUFS COCOTTE (BAKED EGGS)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
• Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
• Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
• Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.

EGGS IN POTS (OEUFS EN COCOTTE)

Steps:

• Preheat the oven to 350 degrees F/180 degrees C/Gas 4.
• Season the creme fraiche with salt, freshly ground pepper and a pinch of nutmeg.
• Place a heaped tablespoon of creme fraiche in the bottom of a ramekin, followed by a little chopped dill. Crack an egg on top, add a second tablespoon of creme fraiche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with 3 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.

OEUFS EN COCOTTE à LA SUISSE

Steps:

• Pre-heat the oven to 190° C (375° F - gas 5)
• Grease 4 ramekins well and place in a baking dish or roasting tin, to which sufficient hot water has been added to come up half way up the sides of the ramekins.
• Carefully crack 2 eggs into each ramekin. Combine the cream & cheese; divide among the ramekins. Sprinkle a pinch each of nutmeg & pepper onto each serving.
• Bake for about 6 minutes until the mixture is just set.