Oeuf En Cocotte
With Laurent Loudeac
Oeuf En Cocotte (from Julia Child)
Ingredients for 1 serving:
2 mushrooms, finely chopped
1 Tbsp creme fraiche
1 Tbsp grated cheese such a parmesan
1 tsp chives, finely chopped
1 tsp parsley, finely chopped
salt & pepper
Preheat oven to 350
Boil enough water to fill an oven proof pan 1/2 way up the side of the ramekin
In a saute pan, saute mushrooms in some butter. Season with salt and pepper. Sprinkle with chopped parsley. Set aside.
Fill the bain-marie pan with the boiling water
Butter the inside of a ramekin
Place sauteed mushrooms in the ramekin
Add the creme fraiche
Place ramekin in the pan
Allow a few minutes for the ramekin to warm
Break the egg in to the ramekin
Top with a sliver of butter
Season with salt & pepper
Add grated cheese
Place in oven and heat until the egg white sets and the yolk is the way you like it. You'll know by jiggling the pan. This should take 10-15 minutes.
Remove the ramekin with some tongs and allow to cool for a few minutes
Add the chives as garnish and serve.
This recipe can be varied in many ways with your imagination as the limit. You can use ham instead of the mushrooms, or sauteed vegetables, or salmon. The herbs can be whatever you prefer like basil, tarragon, or chervil. The cheese can be changed from parmesan to gruyere. You get the point. The choices are almost infinite because eggs are compatible with so many ingredients. It's an extremely simple and versatile method of presenting an egg that elevates it from the every day pedestrian egg on a plate.
(Broadcast 9 October 2012)