Oeufs en cocotte

When the heat’s on, no-one wants to spend much time in the kitchen.   Here’s the simplest little lunch/supper or even a starter

Download This Recipe as a PDF

Ingredients:

Per cocotte:

Tiny knob of butter.

A Half slice of ham.

1 egg.

1 teaspoon cream.

Pepper.

3-4 spears asparagus, trimmed.

Knob of butter to serve.

Method:

Rub the butter around the cocotte and leave a tiny piece in the bottom.

Thinly slice the ham and put half in the bottom of the cocotte.

Break the egg on to the ham and top with the remaining ham.

Add the teaspoon of cream and a grind of pepper.

Place on the lid and cook in a pre-heated oven at 200C, Gas 6 for 12 minutes.

While the egg is cooking, rinse the asparagus and place on a plate.

Microwave on Medium power for 3-5 minutes until cooked.   Serve with another knob of butter and the egg in its cocotte.

 

Cooking times may depend on your oven, the shelf position and whether you put the cocotte on a baking tray.   It may take a little experimenting to get the egg cooked just as you want it.

My Tips:

In place of the cocottes, small ramikins with a lid of kitchen foil would work too.

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© 2022 - Penny Melville-Brown
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