Woolworths Eggs En Cocotte
Eggs en cocotte is a creamy baked egg dish.
Time: 12 – 25 minutes
Recipe by: Clem Pedro
3t softened butter, or nonstick cooking spray
6 Woolies free range eggs, at room temperature
3 heaped tablespoons of Boursin garlic and herb cream cheese
1/2 cup cream
Salt and white pepper to taste
Finely chopped chives
6 slices Woolies crushed wheat sourdough, toasted and buttered
Preheat your oven to 180C and boil a kettle of water. Grease 3 ramekins with softened butter or with nonstick cooking spray. Crack 2 eggs into each ramekin adding a tablespoon of Boursin cheese to each dish. Divide the cream between them (you might need less depending on the size of your ramekins and season with salt.
Place a clean dish towel at the bottom of a small roasting or baking dish. Add your ramekins to the tray and add your boiling water, coming about halfway up the side of your ramekin.
Carefully place your tray in the preheated oven and bake for 12 minutes for a still runny yolk or 15 minutes for a more set yolk. Carefully remove the ramekins from the water bath and off the water to dry them.
Cut your buttered and toasted sourdough into rough soldiers and serve with your baked eggs, seasoned with some white pepper and thinly sliced chives.