Oeuf cocotte à la Parisienne. Don’t ask me to say it in French but I can cook it the French way and so can anyone! Egg cocotte is so versatile. Perfect for brunch with yoghurt or fruit salad or as a light lunch or dinner when served with soup or salad. In many French restaurants, they are served as entrée.
I like that this is one easy and quick meal to prepare. You’ll be savoring this tasty egg cocotte in less than 20 minutes!
Ingredients for 1 serving
- 1 egg
- 30 g chopped ham
- 2 portobello mushrooms
- 1 small clove garlic, peeled
- 1 tbs chopped fresh chervil, rinsed
- 2 tsp crème fraîche
- 1 tbs olive oil
- 1 slice of bread
- salt and pepper, to taste
1. Preheat oven to 260 C degrees.
2. Peel and slice mushroom. Never wash portobello mushrooms or they will lose taste once they get soaked with water.
3. Chop chervil and garlic clove.
4. Heat frying over medium heat, add olive oil; once hot, add the garlic. Move garlic around the pan for about a minute to give oil a garlic flavor.
6. Grease ramekin with butter. Add some of the chopped ham in the ramekin, add mushrooms then a teaspoon of crème fraîche. Repeat the layers then add salt.
8. Fill half of an ovenproof baking dish with boiling or very hot water and put ramekin on it. Bake for 6-8 minutes.It’s ready when white is done but yolk remains liquid. Serve with toasted bread.Recipe from French Cooking for Dummies