Oeufs en cocotte

This is Nigella Lawson, she writes great cookbooks. She uses word like “heady” and “fabulous” to describe her food and I can dig that. This recipe comes from her book, Nigella Express, a book full of quick delicious meals that involve real food. An oeuf en cocotte is an egg baked in a ramekin with cream, salt, and pepper. Then you cut toasted bread into “fingers” and dip them in the creamy, salty, baked egg.

It’s now December and today the sky decided to do what we here in the Midwest call a “wintery mix,” slushy, snowy, sleety, rain. The warm and gooey oeuf en cocotte seemed pretty perfect to me. We didn’t have any ramekins, because I forgot to bring them. We used mugs instead. I would recommend finding some ramekins if you want to try this because dipping is easier out of a ramekin. Crack and egg into each ramekin, with a tablespoon of cream, a ¼ tablespoon of salt, and a sprinkle of pepper. Nigella recommends you use “fabulous organic eggs,” and I agree. Put the ramekins in a baking pan. Pour boiling water into the pan so the water level goes about halfway up the ramekins. A water bath helps the eggs cook evenly. It’s a handy trick that also helps with custards and cheesecake as well. Bake the eggs for 15-20 minutes at 375. While the eggs were baking I drizzled a little olive oil over a couple slices of sourdough wheat bread and sprinkled them with dried rosemary. The bread takes about five minutes to toast in the 375-degree oven. We also made potato fries for dipping. Slice potatoes into classic fry shape. Cook in a skillet over medium high heat. Add salt, pepper, and any desired spices. Zack put cayenne pepper on one batch and Tim put cinnamon on the other. As Tim would say, never underestimate cinnamon as a savory spice


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