Poached Eggs en Cocotte
This may be the second recipe for oeufs en cocotte on the blog, but this version is so good that words can't describe...After having it a couple of times in France - and finding it jaw-droppingly good both times - I was baffled by exactly how the dish had been made. Turns out it is very simple - and what you end up with is well worth the 10minutes it takes to make. The eggs are poached in a delicious, milky sauce with a hint of butter and garlic - if you like you can add some chopped mushrooms, and then dip in crispy toasted strips of baguette. It is surprisingly filling - one or two eggs per person , with plenty of bread to dip, should be enough for a satisfying supper.
Serves 2.
Ingredients:
1 - 2 eggs per person
Couple of knobs of butter (taste and add more/less as necessary, but be generous - the more you add, the better the taste)
Handful of mushrooms (per person, optional)
2 cloves garlic
Handful of fresh parsley
Small tub of single cream
2-3 tbsp milk
Salt and pepper
Chop the mushrooms (in to small pieces) and garlic (finely). Heat the butter in the pan and add the mushrooms and garlic. Fry for 5 mins until softened and cooked. Pour in the cream and enough milk to make it a liquid consistency (you don't want a really thick sauce, but something closer to milk's consistency). Add the parsley and season. Put the lid on the pan until the sauce is close to the boil.
While waiting for the sauce to boil, get grilling/toasting your strips of baguette.
Once the sauce is up to boiling point, remove the lid and crack the eggs into the pan, keeping each one separate so that you end up with individual poached eggs. Put the lid on and cook for around 3 minutes, depending on how runny you like the yolks.
You can then put the eggs and sauce into individual pots for serving, or simply eat from the sauce pan, dipping in the toasted bread strips. It is a good idea to have some spoons to hand to take full advantage of the delicious sauce.
If you're not a fan of mushrooms, you could swap them for lardons or leeks.
Serves 2.
Ingredients:
1 - 2 eggs per person
Couple of knobs of butter (taste and add more/less as necessary, but be generous - the more you add, the better the taste)
Handful of mushrooms (per person, optional)
2 cloves garlic
Handful of fresh parsley
Small tub of single cream
2-3 tbsp milk
Salt and pepper
Chop the mushrooms (in to small pieces) and garlic (finely). Heat the butter in the pan and add the mushrooms and garlic. Fry for 5 mins until softened and cooked. Pour in the cream and enough milk to make it a liquid consistency (you don't want a really thick sauce, but something closer to milk's consistency). Add the parsley and season. Put the lid on the pan until the sauce is close to the boil.
While waiting for the sauce to boil, get grilling/toasting your strips of baguette.
Once the sauce is up to boiling point, remove the lid and crack the eggs into the pan, keeping each one separate so that you end up with individual poached eggs. Put the lid on and cook for around 3 minutes, depending on how runny you like the yolks.
You can then put the eggs and sauce into individual pots for serving, or simply eat from the sauce pan, dipping in the toasted bread strips. It is a good idea to have some spoons to hand to take full advantage of the delicious sauce.
If you're not a fan of mushrooms, you could swap them for lardons or leeks.
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