Eggs en Cocotte 

A classic French dish consisting of eggs baked in a creamy sauce, served in individual ramekins.  The dish is versatile and can be customized with a variety of toppings and flavorings.

INGREDIENTS

•  Large eggs •  Heavy cream •  Salt •  Pepper Optional toppings: •  Grated cheese •  Sautéed mushrooms •  Chopped herbs                   (such as chives or parsley)

INSTRUCTIONS

Preheat the oven to 375°F.

1:

Grease four 4-ounce ramekins with butter or cooking spray. Add any sauteed vegetables such as mushrooms, spinach, or zucchini.

2:

Crack one egg into each ramekin.

3:

Pour 1 tablespoon of heavy cream over each egg.

4:

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