SHIRRED EGGS (OEUFS EN COCOTTE)
Shirred eggs are essentially baked eggs with some cream, some herbs and some cheese. They are deceptively easy to make... Not much more than frying the egg in a pan. But once you try this, you may never pan fry an egg again. Serve this with thin slices of toast, and you have the perfect savory breakfast. Serve this with a side salad, and you have a wonderful light evening meal. I picked this dish up at Cordon Bleu many years ago; where they are called "oeufs en cocotte". So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Eggs
Number Of Ingredients 6
Steps:
- ADDITIONAL EQUIPMENT A oven-proof pan for the bain-marie (water bath). Two ramekins or other heat-proof dishes.
- Gather your ingredients.
- Place a rack in the middle position, and preheat the oven to 370f (184c).
- Add a pan to the oven large enough to hold the ramekins, and then fill with steaming water.
- Chefs Note: The pan should hold enough water to go in approximately halfway up the sides of the ramekins.
- Divide the butter between the two ramekins, and thoroughly coat the bottom and sides.
- Add 1 tablespoon of the cream to each one of the ramekins, and swirl to coat the bottom.
- Place the ramekins into the water bath.
- Chef's Tip: Wait about five minutes, until the cream gets hot.
- Break an egg into each one of the ramekins.
- Divide the cheese in half, and sprinkle each one with the cheese.
- Add a dash of salt and/or pepper, to taste.
- Bake for 7 to 10 minutes.
- Chefs Note: the whites should be set but the yellow still a bit runny.
- Serve immediately with some thinly sliced toast. Enjoy.
- Keep the faith, and keep cooking.
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