Simple, yet Luxurious ~ Oeufs en Cocotte

Breakfast recipes -- this is my latest find. It looks and tastes amazing and takes very little time and can tweaked to include anything you may have on hand or be in the mood for. Happy Holidays!! xx's

Oeufs en Cocotte (Eggs in Pots)

Eggs and crème fraîche are all you need for this super-simple yet very tasty dish. You can also throw in almost anything savoury you find in your fridge. Try serving it with plenty of crusty bread.

Ingredients

• 5½oz crème fraîche
• salt and freshly ground black pepper
• pinch nutmeg
• handful of chopped dill
• 4 free-range eggs

To garnish

• red lumpfish or salmon  roe
• small sprigs of dill
  
  

Preparation method

1. Preheat the oven to 350F .
   
   
2. Season the crème fraîche (homemade recipe below)  with salt, 
   
   freshly ground pepper and a pinch of nutmeg.
   
   
3. Place a heaped tablespoon of crème fraîche in the bottom of a 
   
   ramekin or cup, followed by a little dill.
   
   
4. Crack an egg on top, add a second tablespoon of crème fraîche 
   
   and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat 
   
   with three more ramekins.
   
   
5. Place the ramekins in a baking dish and pour enough lukewarm 
   
   water into the dish to come halfway up the sides of the ramekins.
   
   
6. Bake for 15 minutes or until the egg yolks are set to your liking.
   
   
7. If you like, finish each serving with a teaspoon of red lumpfish roe 
   
   and a sprig or two of dill.
   
   
   
   
   Serve in cup and saucer for a prettier effect.
   
   
   
   
   
   
   Homemade Crème Fraîche
   
   
   
   
   1. 1 cup whipping cream mixed with 2 tablespoons buttermilk.
   2. Combine well in glass jar and cover.
   3. Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened.
   4. Stir well and refrigerate.
   5. Use within 10 days.

   Tips:

   1. Use as a thickener for soups or sauces.
   2. Spoon over fresh fruits, puddings or warm cobblers.
   3. Can be used in boiled recipes as it will not curdle.
   
   
   
   
   
   
   
   
   Recipe via - http://www.bbc.co.uk/food/recipes/eggs_in_pots_93154
   Photos Copyrighted to Sabina DeShazo @ barefoot in the orchard