Les oeufs en cocotte à la reine

Name: Les oeufs en cocotte à la reine (Eggs in Ramekins with Creamed Chicken)
Yield: 6 Servings.
Cuisine: France
Ingredients: 12 eggs; ⅛ teaspoon freshly grated nutmeg, or to taste; 2 tablespoons flour; 4 tablespoons (approximately) butter; ¾ cup heavy cream; Cayenne pepper to taste; Salt and freshly ground pepper; Salt and freshly ground pepper; Fresh or canned chicken broth or water; Fresh or canned chicken broth or water; 1 rib celery with leaves, sliced; 1 small onion, peeled and left whole; 1 carrot, scraped and sliced; 1 rib celery with leaves, sliced; ½ chicken breast with skin and bones intact; ½ chicken breast with skin and bones intact; ½ chicken breast with skin and bones intact

Eggs in Ramekins with Creamed Chicken

Preparation info

6
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

½ chicken breast with skin and bones intact
1 carrot, scraped and sliced
1

Europe
France
Spicy
Breakfast
Mediterranean
Brunch

Method

Place the chicken breast in a small saucepan and add the carrot, celery, onion, chicken broth to cover, salt and pepper to taste. Bring to the boil and simmer partly covered for about 20 minutes. Let the chicken cool in the broth.
Preheat the oven to 400 degrees