These individual baked eggs, known as Eggs en Cocotte, are an easy and delicious classic breakfast preparation that’s too often forgotten.
We serve these Eggs en Cocotte with sauteed leeks as a breakfast dish on our French Healthy Holiday, but to be honest they would equally make a great supper dish too.
- 100gm Leeks, washed and sliced
- 2 large eggs
- 2 tbsp creme fraiche
- 1 tsp butter
- Fresh Dill
- Salmon Eggs
To make the Egg en Cocotte
Pre-heat the oven to 180C and put a kettle on to boil.
Gently saute the leeks with the tsp butter and a little salt and pepper, then let them begin to steam in own juices in a small pan with a lid for 5 minutes.
Divide the cooked leek between the ramekins and place them in the roasting tin then break an egg into each ramekin, add some more seasoning, then put a tablespoon of crème fraîche on top of each yolk. Put a couple of sprigs of fresh dill on top.
Place the roasting tin on the centre shelf of the oven and pour enough hot water, from the kettle, into the tin to come halfway up the sides of the dishes. Now let the eggs bake for 15 minutes if you like them soft and runny, or 18 minutes if you like them more set.
Top with a tsp fish eggs and serve with a slice of toasted sourdough or rye toast.
Conscious Cooking
Cook Books available on amazon
Request a callback
We understand that choosing to join us at The Body Retreat is not an impulse investment and that many women have questions or even concerns about if we are the right partner for them. So we are more than happy to jump on a quick call and answer any questions you may have.
