Eggs Baked in Ramekins wit Herbs: Oeufs en Cocotte aux Fines HerbesPrint
- 1/2 tsp butter
- 1 ramekin 2.5 – 3? in diameter 1.5? high
- 2 tbsp whipping cream
- a pan containing 3/4? simmering water
- 1 or 2 eggs
- salt and pepper
- 1/2 tsp mixed fresh parsley chives, chervil or tarragon
- Preheat oven to 375 F.
- Butter the ramekin, saving a dot for later. Add one tablespoon of the cream and half of the herbs and set the ramekin in the simmering water over moderate heat.
- When the cream is hot, break into it one or two eggs. Pour he remaining spoonful of cream and remaining herbs over the egg and top with a dot of butter.
- Place in middle level of the hot oven and bake for 7 – 10 minutes. The eggs are done when they are just set but still tremble slightly in the ramekins. They will set a little more when the ramekins are removed, so they should not be overcooked.Season with salt and pepper and serve.
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