Recipe of Perfect Oeufs En Cocotte (With a twist!)

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a special dish, Oeufs En Cocotte (With a twist!). It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Oeufs En Cocotte (With a twist!) Recipe. In this exclusive video, chef Jacques Pépin teaches chef Gabrielle Hamilton how to make the classic French dish, oeufs en cocotte. This oeufs en cocotte recipe, a traditional French dish, makes an elegant breakfast or brunch.

You can cook Oeufs En Cocotte (With a twist!) using 6 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Oeufs En Cocotte (With a twist!)

1. Take 6 of potatoes (non-waxy, e.g. russet).
2. Take 6 teaspoons of sour cream.
3. Prepare 6 of small eggs.
4. Prepare 12 teaspoons of shredded cheddar cheese.
5. Prepare of salt, pepper, herbs.
6. It’s of aluminum foil.

If you like cooked egg white with runny egg yolk and cream, this will make a.Oeuf en Cocotte is a French dish where eggs are baked in little ramekins in the oven.Traditionally they are made rich with cream, but I've lightened them up by cracking them onto a Serve your little Oeuf en Cocotte alongside the morning papers and a strong, hot coffee for a sumptuous weekend breakfast.Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill.

Oeufs En Cocotte (With a twist!) step by step

1. Preheat your oven to 200 degrees celsius..
2. While preheating, start on individually wrapping each potatoes with aluminum foil..
3. Once your oven have preheated, bake your wrapped potatoes for 1 hour and 15 minutes, or until it becomes fork tender. While it is baking, you can leave the kitchen and do other stuff.

Do not turn your oven off. Leave it on..

1. Once the potatoes are cooked, take them out of the oven, unwrap the potatoes, and leave them to cool for 15 minutes..
2. While the potatoes are cooling, prepare the cream. Season the 6 teaspoons of sour cream with salt and pepper. Add herbs or other seasonings like garlic powder, cayenne pepper, the list is endless. Set this mixture aside..
3. Once the potatoes are cool enough to handle, use a sharp knife to cut the top off. Scoop off the flesh inside until a small border is left. The border should be just under 0.5 cm..
4. Season by sprinkling the craters with pinches of salt and pepper. Spoon 1 teaspoon of the cream into the potato each. Crack the small egg into the potato over the sour cream. If you only have bigger eggs, it is ok to let the egg white overflow..
5. Lastly, top the potatoes with 2 teaspoons of cheese each. You dont need to use cheddar, just use a hard/sharp cheese like red lester or parmesan. Bring this back to the oven to bake. Cooking temperatures in the next step. Top the potatoes with some black pepper as well..
6. MAKE SURE YOUR EGGS WERE AT ROOM TEMPERATURE!!!

200 degrees celsius

Runny eggs: 7-8 minutes. Firm white, runny yolk: 10-12 minutes. Firm white and yolk: 15 minutes..

Baked eggs is a traditional French dish made very simply by cracking eggs into ramekins, and then cooking them in a bain marie until just done with a runny centre.This is what I made on Sunday.I will be out of town early this week (I am leaving in a few hours), so this is a quick post.

The crème fraîche can be replaced with.Beautiful Oeufs en Cocotte~~or Baked Eggs.I've been making a lot of eggs lately.My husband has been on a "No/Low Carb" diet.One with a handful of fresh spinach on the bottom…the other with chopped tomatoes and ham.