Ingredient:
15 g (1/2 oz) butter
4 eggs
Salt and black pepper
4 tbsp double cream
1 tbsp chopped parsley
4 small ramekins
Method:
Melt the butter, and pour a little into each ramekin.
Break each egg into a saucer, then slide into a prepared ramekin. Sprinkle with salt and pepper, and top each egg with 1 tbsp cream.
Place the ramekins in a roasting tin and pour in boiling water to come halfway up the sides of the ramekins. Cover with foil.
Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 10 minutes or until the whites are opaque and firm but the yolks still soft. Or, put the ramekins into a large frying pan, add boiling water to come halfway up the sides, cover, and cook over a medium heat for 10 minutes, letting the water boil and gently steam the eggs.
Sprinkle a little parsley over each baked egg 1-2 minutes before the end of cooking time.
Feta Cheese Cocottes
After pouring the butter into the ramekins, divide 125 g (4 oz) diced feta cheese, marinated in chopped fresh herb and diced fresh red chilli, among the ramekins. Proceed as directed; substituting 2-3 thinly sliced spring onions for the parsley.
15 g (1/2 oz) butter
4 eggs
Salt and black pepper
4 tbsp double cream
1 tbsp chopped parsley
4 small ramekins
Method:
Melt the butter, and pour a little into each ramekin.
Break each egg into a saucer, then slide into a prepared ramekin. Sprinkle with salt and pepper, and top each egg with 1 tbsp cream.
Place the ramekins in a roasting tin and pour in boiling water to come halfway up the sides of the ramekins. Cover with foil.
Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 10 minutes or until the whites are opaque and firm but the yolks still soft. Or, put the ramekins into a large frying pan, add boiling water to come halfway up the sides, cover, and cook over a medium heat for 10 minutes, letting the water boil and gently steam the eggs.
Sprinkle a little parsley over each baked egg 1-2 minutes before the end of cooking time.
Feta Cheese Cocottes
After pouring the butter into the ramekins, divide 125 g (4 oz) diced feta cheese, marinated in chopped fresh herb and diced fresh red chilli, among the ramekins. Proceed as directed; substituting 2-3 thinly sliced spring onions for the parsley.
