Cocotte Eggs

Simple, delicious and a classy little French dish. Although this is “Let’s Go Cook Italian”, you may know that I’ve crossed the border into France, and now also have “Let’s Go Cook le Bon Cuisine”. A recipe I found in a magazine recently that looked interesting. The French use poached eggs in so many interesting ways. Poached is not a typical Italian thing. I tweaked the recipe ever so slightly and bumped up the finished flavors.

Not enough to be full breakfast, but nice egg side to breakfast meal. See note below.

Unsalted butter

Black pepper

1/4 cup minced green onion (green only)

6 Tbs. heavy cream

6 lg. eggs

6 pieces toast - buttered

Using small individual ramekins, butter each mold. Sprinkle salt and pepper on bottom of each mold. Sprinkle green onion evenly into boom of each. Add 1 Tbs. cream to each ramekin. Break egg on top. 

Place ramekins side by side in large skillet. Fill skillet with warm water, so that water comes 2/3 way up on ramekins. Cover skillet, bring water to boil and cook 4 minutes, until eggs are just set and yolk soft in center.  Do not reduce boil. You want “poached”, not hard. 

Remove ramekins from skillet (I used a spatula), sprinkle with a pinch of salt, pepper to taste and more green onion (optional).

Serve on a small warm plate in the ramekins with toast alongside to dip into the Cocotte.

NOTE: You can make fuller individual portions as main dish, by using larger ramekin and doubling all ingredients. Adjust skillet size accordingly and add 1 minute more for cooking.