Sunday, February 14, 2010

Oeufs Cocotte

Easy easy French breakfast. I mean, really easy. It takes about 1 minute to make these eggs. Delicious creamy eggs and toast points, and "microgreen" herbs. The herbs I just started growing in a little pot on my kitchen window- they are baby chives and baby basil sprouts and were surprisingly flavorful. Sorry for stunting your growth, baby sprouts.

Oeufs Cocotte (serves 1, multiply accordingly):
1 egg
2 tablespoons crème fraîche
salt and pepper

Preheat oven to 425. Spray ramekin with cooking spray. Add 1 tablespoon crème fraîche. Add egg. Add additional crème fraîche and sprinkle with salt and peper. Bake in oven, about 10 minutes or until slightly set and serve with toast.

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5 comments:

arugulove said...

Mmm...I recently made baked eggs for the first time - amazing! I like the creme fraiche idea.

Your blog is super cute by the way! I'll be stopping by more often.

John M. Burnham said...

Looks yummy Becca!

Thanks for sharing :-)

maggy said...

Just happened onto your blog from Facebook (Julia Child's page). I love your passion for macaroons! :)
Bon Appetit! :)

Kat said...

You can never go wrong with instant coffee.
Delicious sounding recipes!

Alisa said...

I would love to have this for breakfast.If you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!