Saturday, February 2, 2008

Eggs cocotte in 5 flat

This is a super fast version (5 minutes flat) of a French (and Julia) classic: eggs baked in a ramekin (MAFC I p. 123). This is capable of infinite variations, and a great way to use bits of elegant leftovers. And you can also save those last few tablespoons of some great sauce and substitute it for the cream. The best is an idea I took from The Café here in town: Green Eggs and Ham.

2 persons

2 large eggs
cooking spray or butter
crème fraîche OR cream OR sour cream OR no-fat sour cream
salt and fresh ground pepper

  1. Spray (or butter) two four-ounce ramekins.
  2. Put a tablespoon of cream (etc.) and/or other goodies in each.
  3. Carefully break an egg in each.
  4. With a pin or the point of a sharp knife, delicately pierce the yellow without spilling the yolk.
  5. Add a tiny pinch of salt and pepper to each.
  6. Microwave 35 seconds on high power for one, 1 minute for two, 2 minutes for four. Times vary with the microwave and the ramekins. The egg white should be white, but the yolk runny. Shaking the ramekin will give a good hint. Don't overcook or the whites can be rubbery.
  • Green eggs and ham: A tablespoon of diced ham on the bottom. a tablespoon of pesto on top.
  • Aux fines herbes: Add one half teaspoon of mixed fresh herbs to the cream, and a sprinkling as garnish.
  • A la russe: a tablespoon of sour cream on the bottom; a teaspoon of caviar (or red lumpfish roe) and very finely chopped red onion on top after cooking
  • Provencal: a tablespoon of tapenade on the bottom; a tablespoon of aioli on top, and a sprinkling of herbs.
  • Ecosse: Sour cream and smoked salmon in the bottom. Dill to garnish.
  • Home grown tomato slice on the bottom

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