25 May, 2015
Oeufs en cocotte (baked eggs)
Eggs have something comforting for me. Eggs with soft inside and toast are another wonderful childhood memory of mine. This more sophisticated version, is still super easy to make. Something I would make on a holiday breakfast, or for a simple dinner if I want something I like a lot.
A toast with avocado spread over it completes the meal.
Ingredients
- For one serving:
- 1 egg
- 2 tsp of truffle oil
- 2 tbs of sour cream
- Salt, pepper
- Butter for the ramequin
Instructions
- Heat the oven to 175°C
- Butter the ramequin
- Place the egg in it.
- Pour the oil on top and spread the sour cream.
- Sprinkle some salt on top.
- Take a shallow pan that can go in the oven. Fill it up with boiling water and place the ramequin inside. The water should be up to ¾ of it’s height. Carefully put it in the oven. Watch out not to burn yourself and not to get water in the ramequin.
- Bake for 17 minutes. Add pepper and serve immediately.
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