Eggs En Cocotte Recipe Nigella Recipes

EGGS EN COCOTTE WITH CRAB

Steps:

• Preheat the oven to 350 degrees F.
• Pick through the crabmeat and remove and discard any shells; set aside. Grease the insides of the ramekins with butter. Lightly sprinkle the bottom of each ramekin with salt.
• Whisk together the mayonnaise, 2 teaspoons of the Dijon, 2 teaspoons of the lemon juice, the Worcestershire and hot sauce and 1/4 cup of the panko in a medium bowl. Gently fold in the crabmeat and 2 tablespoon of the herbs. Season to taste with salt and pepper. Add up to 1 more teaspoon of the remaining lemon juice, if desired.
• Divide the crab mixture evenly among the ramekins. Using the back of a spoon, create a small well in the center of the mixture.
• Gently crack or slide 1 egg into each well and season with salt and pepper. Spoon the creme fraiche or drizzle the heavy cream around the eggs, evenly dividing it among the ramekins.
• Place the ramekins inside a baking dish and transfer to the oven. (You may also want to place the baking dish on a baking sheet to catch any spills.) Carefully pour enough boiling water into the baking dish to come 3/4 of the way up the sides of the ramekins.
• Bake until the egg whites are just set, but the yolks still jiggle when you move the baking dish, 15 minutes to 30 minutes, depending on the size of the ramekins.
• Meanwhile, heat the oil over medium heat in a small nonstick skillet, and stir in the remaining 1/4 cup panko. Cook, stirring, until toasted, 2 to 3 minutes. Stir in the remaining 1 teaspoon Dijon. Remove from the heat and season with salt and pepper.
• When the eggs are done baking, carefully remove the baking dish from the oven. Using a thin spatula and oven mitts and/or tongs, carefully remove the ramekins from the water and set on a kitchen towel to dry the bottoms. Transfer each ramekin to a plate, top with the toasted panko, and sprinkle with herbs. Serve with toasted bread and salad.

OEUFS COCOTTE (BAKED EGGS)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
• Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
• Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
• Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.

EGGS EN COCOTTE WITH A BASQUE PIPERADE

Steps:

• Special equipment: 4 (1-cup) capacity ramekins
• Preheat the oven to 375 degrees F. In a small saucepan, bring 2 cups water to a boil.
• Smear the bottom of each ramekin with the butter. For each serving, crack 2 eggs into a small bowl or dish, being careful not to break the yolks, then slide into a prepared ramekin. Season with the salt and pepper, drizzle with 1 tablespoon of the cream, and sprinkle with 1 tablespoon of the Parmesan. Set the ramekins into a medium-sized glass or ceramic baking pan, allowing at least 1 inch of space between dishes. Transfer to the bottom rack of the oven and pour the boiling water into the baking dish, being careful not to splash any hot water into the ramekins. Cover with a sheet of aluminum foil and bake 8 to 12 minutes, until the whites are set but the yolks are still soft and a bit runny. Prepare the piperade while the eggs are baking.
• In a large skillet over medium heat, cook the prosciutto in the olive oil until beginning to crisp, then add the onion. Saute until lightly golden, then add the red and green pepper and cook until the strips just begin to soften. Add the garlic and cook 30 seconds to 1 minute, until fragrant, then add the tomatoes and red pepper flakes, if using. Allow the mixture to stew over medium-low heat until liquid has evaporated and the tomatoes are heated through. Check for seasoning and add salt and pepper. Off the heat, add the basil. Divide between the ramekins (you will have extra) and serve on a small plate, piping hot.
• This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

EGGS EN COCOTTE

Steps:

• Preheat the oven to 375 degrees F.
• Rub the inside of 6 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper. Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven. Bake eggs for 15 minutes, or until set and golden on top. Eat and enjoy!