L’oeuf coccotte

31 Mar

“March comes in like a lion and goes out like a lamb”, but not in the Pacific Northwest… although I wish that were the case.  The weather here has a life of its own and likes to play mind games wtih meteorologists and residents.

What better way to end March and begin April than with l’oeuf coccotte, a classic French dish in which the egg is baked in a ramekin, and somewhat submerged in a creamy base.  The recipe for oeufs coccotte is quite simple and requires egg(s), cream, grated cheese, and seasonings.  However, Claire, my sister, provided a fancy recipe by using Béchamel/white sauce as a base instead of cream.  Photo of the yummy dish and the ingredients below are her compliments.

L’oeuf coccotte

1 tbs butter
1 tbs flour
3/4 c milk, warm
egg(s)
ham, chopped
cheese (your choice)
herbs (oregano or your choice)
salt, paprika, and nutmeg

Melt the butter, then stir in the flour.  Cook until a paste forms then add the warm milk.  Continue stirring until the sauce thickens.  Season with salt, paprika, and nutmeg.  Pour sauce into a ramekin (or a round baking dish) then crack an egg over the sauce.  Add your choice of cooked meat.  Sprinkle with your choice of cheese and herbs.

Smile and serve with toasts.

Merci beaucoup, ma soeur!  Il semble délicieux.

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2 Responses to “L’oeuf coccotte”

  1. Claire 8, April 2012 at 11:18 am #

    Mmmm runny eggs with toast :).

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