Friday, January 6, 2012

Baked Eggs (Oeufs Cocotte)

LinkBaked Eggs (Oeufs Cocotte)
from yummy mummy kitchen

1/8th cup chopped vegetables (I used zucchini and onion)
1 Tbs. creme fraiche
1 egg
salt and pepper
optional: fresh herbs to top

1. Preheat oven to 425 F.
2. Sauteed chopped vegetables in olive oil and add salt and pepper to taste.
3. Mix creme fraiche and vegetables in bottom of ramekin. Crack egg over the top.
4. Place ramekin in baking dish and fill with hot water so it comes half-way up ramekin.
5. Bake 15 minutes, or until egg reaches desired done-ness. Sprinkle on fresh herbs and salt and pepper to taste.

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