Oeufs en Cocotte a la Rachel Khoo

This is one of my favourite recipes in Rachel Khoo’s recently published cookbook The Little Paris Kitchen. It’s so so simple, yet makes a special starter or a stand alone meal if speed is of the essence.

I don’t often write up recipes that aren’t my own, but this one is made for sharing, so I couldn’t resist. What’s more, it gives me the opportunity to say that I too want to move to Paris so I can spend my days wandering around busy market stalls picking up fresh produce to cook in my tiny quintessentially French kitchen – ce qu’est une vie!

Serves 4

Ingredients

  • 150g creme fraiche
  • Salt & pepper
  • A pinch of nutmeg
  • A handful of chopped dill
  • 4 eggs

Method

  • Preheat the oven to 180°C
  • Put the creme fraiche in a bowl
  • Season the creme fraiche with the salt, pepper and nutmeg
  • Put a dollop of creme fraiche in the bottom of four ramekins
  • Pop a little dill on top of the creme fraiche before cracking an egg on top
  • Put a second tablespoon of creme fraiche on top of the egg and sprinkle with a little more salt, pepper and nutmeg
  • Place the ramekins in a baking tray and pour lukewarm water around the pots so it comes to halfway up the side
  • Bake for 15mins
  • Garnish with a little dill

One response to “Oeufs en Cocotte a la Rachel Khoo

  1. Simple, yet effective – I will give it a go.

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