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
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.