The groceries for two
75 gram of cream fraiche
2 free-range eggs
sprigs of chives
to taste
sea salt & freshly ground pepper
nutmeg
This simple dish can be made quickly and be adapted in many ways, this is just a basic recipe. You can supplement the dish for example with smoked salmon, garnished with fish eggs. But also with chicken, bacon, ham, salami, chorizo or many types of cheese, mushrooms or vegetables. Whatever left overs you have or like you can use, anything goes.
How to make Oeufs en cocotte
Weigh the creme fraiche.
Devide half the creme over the two ramekins.
Add nutmeg, salt, pepper and chive.
Preheat the oven to 180°C.
Break an egg in each ramekin.
Divide the remaining creme over the ramekins.
Place the pots in a warm bath in the oven.
The ramekins should be half under water and bake 15 minutes.
Snip some chive over the pots and serve them with crusty bread.