Ouefs en cocotte

Oui, oui, sounds fancy, no?

If you haven't figured out by the picture below, ouefs translates into eggs. This is another Nigella recipe from my "Nigella Express" cookbook which I love. I made these for brunch the other day. I was such a nice wife and left my husband sleep in until about, oh, 12:15 or so and I was in the mood for brunch type food. So I made these - they were rich, creamy, and tasty. I had some asparagus in the house and Nigella had suggested that was a good dipper for the eggs. I also made some potatoes and served these with some bread. It was a nice, filling, and a little bit different twist on the usual sunny-side up eggs or omelets I would typically make on a weekend. My husband was a tad confused when I handed him a plate with asparagus and eggs on it, but I reminded him it was nearly 1pm which makes it perfectly acceptable and in the end, he was happy to oblige.

Ouefs en Cocotte










Butter for greasing
6 eggs
1 1/2 tablespoons salt
1 1/2 tablespoons pepper (white preferably but I used black pepper as you can see)
6 tablespoons heavy cream
1 1/2 tabelspoons white truffle oil (I just used EVOO)

Preheat oven to 375F and put a full kettle of water on the stove.

Dip pastry brush in a soft stick of butter and grease 6 ramekins (4oz each) putting them in an ovenproof 9x13 pan as you go.

Crack an egg into each ramekin, followed by 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon cream, and finally 1/4 teaspoon of oil.

Pour boiling water into the pan to come about halfway up each ramekin. Put in oven and bake for 15 minutes. Serve immediately with bread, and/or steamed asparagus.