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Creole Eggs Cocotte

May 30, 2017 by Carine Clary Leave a Comment

Eggs Cocotte Creole

Brunch for One

Nothing is more perfect as a light weekend breakfast than Creole Eggs Cocotte. And now that the pendulum has swung back to a place where conventional nutritional wisdom is allowing us to eat the entire egg it’s time to indulge in its creamy goodness.

The Prep

To prepare you will just do a quick buttering of the ramekins, plop in the cream cheese or boursin in the bottom with optional add ins such as crab meat or crumbled bacon, and top with whatever is your favorite cheese. Aged Gruyere and goat cheese are my favorites but you will no doubt have your own so start experimenting!

Next, you’ll crack in the egg and drizzle the heavy cream around the sides. Place in an oven-proof dish that you’ve covered with a folded towel and carefully pour in warm water to the depth of about an inch or two.

Eggs Cocotte CreolePut in a 350-degree oven for as long as it takes to bring the yolk to the desired degree of density. For some people that will be runny and for others it will be harder. Just remember that ovens have their quirks and my 350 may take more or less time than yours. Which is a nice way of saying ‘Keep Watch.’ After you’ve made them a few times you’ll know the exact amount of time but at first it’s a good idea to check for doneness by jiggling the pan after a few minutes. And if you like runny yolks you can do what our English friends do by slicing the toast into dipping strips called ‘toast soldiers.’

Soldier or civilian your tangy cream cheese enhanced egg and toast are best accompanied by an orange arugula salad which will give you all the energy you’ll need for a relaxing weekend.

Creole Eggs Cocotte
 
Print
Author: Carine Clary
Cuisine: Creole
Ingredients
  • For one serving:
  • 1 large egg
  • 1 tablespoon heavy cream
  • 1 tablespoon cream cheese or Boursin
  • Salt & pepper to taste
  • 1 tsp. grated cheese
  • Parsley or chives for dusting the top
Instructions
  1. Preheat oven to 350 degrees.
  2. Butter ramekins and put cream cheese on the bottom.
  3. Crack an egg into a ramekin.
  4. Pour the cream around the edges & sprinkle salt, pepper & grated cheese on top.
  5. Fold a towel and place in an oven-proof pan, then add about 2 inches of warm water.
  6. Place in the middle of the oven and cook to desired doneness.
  7. Check after about 10 minutes. Unless you prefer very hard-cooked eggs the cocotte should have a little jiggle when removed from the oven. Keep in mind that it will continue to cook after being removed.
Notes
This can be easily done in a large toaster oven for two servings.
3.4.3177

 

Filed Under: Breakfast, Creole, Eggs Tagged With: coddled eggs, dreole eggs cocotte, eggs cocotte, poached eggs

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Hello, I'm Carine Clary and I'm the FrangloSaxon.

And is that a word? In a word - Yes! It reflects my French connections in the south part of the state and the Anglo Saxon ones on the Arkansas state line. I grew up eating & loving all the foods of Louisiana and the idea is to collect lots of them right here on this website.

What you'll find here is food that reflects everybody's cooking. Creole we know. Cajun we know. But how about Croatian or Vietnamese....or Italian or German....or the underestimated plain Southern food they do so well in the upstate parishes?

They're all part of who we are so pull up your chair and join me for some good eats!

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