Oeufs en Cocotte / Eggs in Pots

Saturday mornings are the best. They are that heavenly relief that follows Friday.
Everyone raves about Sundays. Some even sing songs about it. But I love Saturdays. 

Breakfast is, hands down, my favourite meal of the day. I fully believe the old proverb "eat breakfast like a king, lunch like a prince, and dinner like a pauper". A good breakfast can determine whether you have a good day or a bad day. If I don't eat breakfast, I invariably have a bad day. 
If you are going to breakfast like a king, I recommend you get eggs in there somewhere. It doesn't need to be a huge breakfast, but it needs to be a good breakfast. 

I've been practising a couple of recipes from The Little Paris Kitchen  by Rachel Khoo and this been my favourite. It's so delicious and even  more simpler to make that when you eat it you'll be wondering what the catch is. I was also pretty happy to be using up some of the dill that is currently overtaking the window box. 

The recipe uses creme fraiche but I used half fat crème fraîche. You still get the same richness but half the fat, so this is actually a pretty low fat recipe as well. 

If you have 15 minutes to spare before work in the morning you could easily throw this together and go to work on an egg. I'm not going to bore you with all the health (and calorific) benefits of eating eggs, I'll just present you with this instead.

Oeufs en Cocotte
(adapted slightly from The Little Paris Kitchen by Rachel Khoo)

Serves 2

100g / 4 heaped tablespoons crème fraîche (I used half fat but you can use either)
salt and pepper
ground nutmeg
2 eggs
2 slices of wholegrain/seeded bread

  1. Preheat the oven to 180 degrees C. Season the crème fraîche with salt, pepper and a pinch of nutmeg.. Place a heaped tablespoon of the crème fraîche in the bottom of a ramekin (or teacup, whatever tiny ovenproof pot you have lying around) followed by a little sprig of dill. 
  2. Crack an egg on top and add a second tablespoon of crème fraîche. Sprinkle with a pinch of salt, pepper and nutmeg. Repeat with the other ramekin.
  3. Pop the ramekins in a baking dish of roasting tin and fill the dish with enough lukewarm water to come half way up the sides of the ramekins. Bake for 15 minutes (or until the egg yolks are set to your preference).
  4. When the eggs have about 5 minutes more to go, pop the bread in a toaster. When it has toasted, slice into soldiers.
  5. Finish with a an extra sprig of dill on top before serving. 

The toast makes it a great twist on the traditional egg and soliders. You could add ham, mushrooms or smoked salmon in as well. It adds a little elegance to a Saturday morning without taking up too much time or too many calories. c'est tout.