Ouefs en Cocotte

ben-odonoghue-veg-Ouefs-en-Cocotte-1

Serves 4 / Preparation 30mins / Cooking 20mins

Ingredients

  • 8 Free Range Eggs
  • 200 ml Cream pouring
  • 1 teaspoon Thyme
  • 1 Garlic
  • 10 g black truffles or truffle oil
  • 4 thick slices of Brioche
  • 100 g Butter
  • salt and freshly ground black pepper

Method

Place the cream into a saucepan with the crushed garlic clove and the thyme and a pinch of salt.

Grease ramekin moulds well with butter (or better yet truffle butter).

Place one tablespoon of cream into each mould and then break in two whole eggs. Top with the remaining reduced cream.

Prepare a water bath with boiling water and place the moulds into the water bath so that the level is at least half way up the moulds.

Place the water bath into a pre-heated oven at 180 degrees for 10 minutes.

Whilst the eggs are cooking toast the brioche and cut into thick solders (slices).

Remove the cocottes from the oven and serve with the toasted brioche fingers. If you want to jazz the eggs up, add a few drops of truffle oil.

As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit www.LifeStyleFOOD.com.au

Posted by c55 in : vegetables, No Comments on Ouefs en Cocotte

LEAVE A REPLY

  • Billykart Kitchen



    Chef Ben O’Donoghue describes the menu as ‘casual sophistication’ featuring breakfast items like; ‘Aussie Asian Eggs With King Prawns Bacon & Chilli and Date, Apple And Quinoa Bircher Muesli, Roasted Coconut, Hazelnut & Pecans, plus inspired lunch dishes to excite your palate like; Pulled Berkshire Pork Shoulder, Sugar Loaf Slaw & Baja Sauce, Chilli Mussel and Diamond Shell Clams, and a Charcuterie Board With House Made Piccalili...
  • recent posts