Oeufs en cocotte

Name: Oeufs en cocotte
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves: 4
Cuisine: French
Ingredients: 1 tablespoon olive oil; 1 quantity 5-minute tomato sauce; 8 eggs; 24 fresh basil leaves; 200 ml double cream; 100 g Cheddar, finely grated

Preparation info

Serves:
4

Difficulty
Easy
Ready in
30 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

These are basically little, baked eggs: a cocotte is a little French baking dish. I serve one egg as a starter, but if it is for a main course I serve two. They are also wonderful served as part of a brunch with lots of crusty bread.

Ingredients

1 tablespoon olive oil
1 quantity 5-minute tomato sauce
8

Europe
France
Gluten-free
Vegetarian
Breakfast
Mediterranean

Method

Make the tomato sauce as shown.
Put 2–3 tablespoons of the sauce in the bottom of each dish and, carefully cracking the egg without breaking the yolks, sit two eggs on the top of the sauce in each dish.
Tear the basil leaves into small pieces, retaining 4 for decoration, and stir into the cream. Season with salt