Ouefs en cocotte: time to warm up from the inside out
Mid Autumn adds a good spell onto having a warm breakfast. Turning on the oven, warming up the kitchen, warming up your belly and getting the golden yolk to brighten it all up is simple and looks fancy. The difference between Ouefs en cocotte and Shirred or Bakes eggs, is that they are baked in a water bath.
Courgette, Leek and Gravlax Ouefs en cocotte
Ingredients
4 eggs
1 medium courgette diced
1 leek, white part, diced
olive oil
2-3 slice of gravlax
4 tsp créme fraîche
Salt and pepper to taste
Method
Pre-heat oven to 175° C
Warm up a medium to large pan and add olive oil. Sauteé the leeks and courgette until translucent and season to taste. Butter or oil or spoon some créme fraîche into the bottom of four ramekins. Spoon the courgette and leeks in equal parts into the ramekins. Divide the salmon (gravlax) in four and layer it on top of the vegetables. Crack an egg into each ramekin and then lightly dot the white of the egg with créme fraîche. This will keep the white from getting tough and chewy. Pop all four ramekins into the oven in a hot water bath and bake for 8-10 minutes. Keep an eye on them if you like your yolks runny. Serve right away, with a herb garnish. On these I used basil.
This is just one combination of ingredients. Spinach, mushrooms, onions, potatoes. Pretty much anything that you would eat with eggs.
Herd & Ofen 