Oeufs Cocotte

You will need small baking trays for this recipe, one per person.

The cooking is done with Bain Marie, so it's quite slow.

Ingredients - serves 1

• salt, pepper
• 1 egg
• fish/shrimp eggs
• whipped cream
• butter
• ciboulette or spring onions (optional)

Instruction

• With your fingers, press the butter against the bottom and sides of the baking tray
• Add salt and pepper
• Add fish eggs and ciboulette/spring onions if using
• Add cream to cover the fish eggs, less than a thrid of the baking tray
• Crack the egg inside the baking tray, being careful not to brake the yellow part
• In a large pan, place baking sheet at the bottom and pour some water until ⅓ of baking tray's height. The baking tray mustn't be floating.
• Cook on low heat until the white part of the egg is cooked through
• Take off the pan and add extra fish eggs and onions for decoration

Last edited on: 2022-06-20