Eggs en Cocotte

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 My very first European city was definitely one to remember. It’s the one women dream about, the city of lights and the city of love, it’s the city that embodies romance – it is Paris, France. Two years ago I ventured to Paris by myself to visit my best friend whom I met on exchange in Singapore. She was from Stockholm but doing an internship in Paris and when I went over, she was on the very last leg of her internship and was heading back to Sweden soon. So on a whim, for my birthday treat and for hers, I jetted off to Paris. 

After finding my flights, I began searching for apartments or b&b’s to stay at through Venere, because hotels in Paris are ridiculously expensive. After my Swedish BFF heard about searching escapades she graciously offered to let me stay at her place in Montmatre (the cutest part of Paris imo). 

It was a week filled with the most buttery croissants I’ve ever eaten, the most perfect baguettes, my first Laduree macarons, trips to the Louvre, visiting Notre Dame, girl talk and eating the most scrumptious falafels (which I attempted to recreate) in the Jewish district. 

One of my favourite meals in Paris was breakfast. I loved their pastries, baguettes and eggs. I’ve tried to recreate one of my breakfasts – eggs en cocotte. A simple dish of baked eggs in a ramekin and small toasts for dipping. Delectable.

 

Recipe: Eggs en Cocotte

Ingredients: (for 2 ramekins)

  • butter
  • 2 tbsp cream
  • 1 cup grated cheese
  • 2 eggs
  • salt + pepper to taste  

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1. Butter the inside of your ramekins. 

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 I find it helps to put the butter on a napkin and then rub the inside of your ramekins.

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2. Put a sprinkling of grated cheese on the bottom of your ramekins. 

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 3. Crack one egg in each ramekin.

4. Add 1 tbsp of cream per ramekin. Season with salt and pepper.

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 5. Top it off with some more cheese. 

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 6. On the stovetop, boil some water in a sauce pan/frying pan with a lid. 

7. After boiled, bring the heat down to med so the water is simmering. 

8. Place the ramekins in the pan (the water should be about halfway up the ramekin) and cover with the lid. 

9. Cook for 6-8 minutes and remove carefully. Add sliced green onions on top.

10. Slice up pieces of toast to use as your dipping agents. 

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 As you can see, Eric’s contribution to my blog below. 

A serious benefit to being a fiance to a food blogger. 

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Love. 

S

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