Oeufs en Cocotte with Parmesan & Parsley

Eggs are one of the most versatile ingredients ever used in a kitchen. If you want a really elegant, lazy weekend breakfast, this is for you. Cocottes are little heatproof dishes with handles, not many people have them, so ramekins work perfectly. A cocotte is also another term for a fashionable prostitute. Please don’t confuse the two.

This dish uses a bain marie, fancy foodie for water bath. Heat an oven to 200ºC. Grease a ramekin with butter (be generous) and crack and egg into the ramekin. Add a sprinkle of finely chopped parsley, black pepper, salt, and grated Parmesan. Crack a second egg and repeat the process.

Place a paper towel in an oven proof dish and place the ramekin on it, this provides grip so the ramekin doesn’t slide about in the water. Pour in boiling water to the ovenproof dish, being careful not to splash water into the ramekin, filling until half the height of the ramekin. Cook for 8-10 minutes.


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