eggs en cocotte
Breakfast today: baked Eggs en Cocotte. Super simple, just butter a ramekin, crack in an egg (at room temperature), spoon 1 tbsp double cream over the whites and place in a small deep baking tray lined with parchment paper. Pour boiling water into tray until water is halfway up the ramekin. Pop in an oven at 170°C (338°F) and bake for about 10-12 minutes until whites are set but yolk still nice and runny. Sprinkle over a little sea salt and freshly ground black pepper and eat with toast soldiers. Yum.
note: you can add extras such as sautéed wild mushrooms, steamed spinach or chopped ham to the ramekin before adding the egg and cream for something even more special. And if you’re feeling extravagant, top with a shaving of white or black truffle.