Eggs in pots (oeufs en cocotte)


I love having this for brunch on a late Sunday morning over a freshly baked home made bread and a nice cup of coffee.  I sometimes have this with honey glazed ham and wilted spinach rather than chorizo and once I had this at a cafe in Paris with slamon, so feel free to experiment and hope you enjoy this too! : ) bon appétit!

2 ovenproof ramekins or clay pots and a deep baking tray

Ingredients Serves 2:
1.  8 tbsp. single cream or crème fraiche ( 4 in each ramekins or pots)
2.  2 pinches of salt  (a pinch on each ramekins/pots)
3.  2 pinches of ground black pepper (a pinch on each ramekins/pots)
4.  2 pinches of smoked sweet paprika (a pinch on each ramekins/pots)
5.  12 Picante Chorizo slices (6 in each ramekins or pots)
6.  2 sprigs of thyme, leaves only (1 sprig in each ramekins/pots)
7.  2 eggs

Eggs in pots (oeufs en cocotte)
1. Pre-heat oven to 180°C.
2. Place 2 tbsp of single cream or crème fraiche in each ramekins or pots.
3. Sprinkle over some salt, pepper and smoked sweet paprika on the cream/crème fraiche.
4. Add 6 chorizo slices on top, then sprinkle over some thyme leaves.

5. Next, add 1 egg in each ramekins/pots. Spoon over 2 more tablespoon full of cream/crème fraiche on each pots.


6. Place the ramekins/pots in a deep baking tray, pour enough lukewarm water into the dish to come halfway up the sides of the ramekins/pots.


7. Bake in the oven for 15 minutes or until the eggs has set.


Serve immediately with a warm crusty bread.


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