Oeufs en Cocotte ‘à la Parisienne’…Backed eggs with ham, champignons, a dollop of crème fraiche

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Week-end perfect brunch! Oeufs en cocotte are easy to make, tasty, versatile, served in France “avec les mouillettes”. Which?

Well, Mouillettes, are simple baguette bread sticks, toasted or grilled, about the size and thickness of French fries..2 1/5 x1 inches, adored by children, because so funny and delicious when dipped in these warm jelly eggs.

Ingredients: yield 4 servings

  • 4 ramekins (1 each)
  • 1 tbs of butter or butter spray
  • 4 large eggs
  • 1/2 cup of fresh champignons or a fresh good quality can
  • 1/2 cup of ham diced in small pieces
  • 3 or 4 tbs of creme fraiche
  • Handful of thinly chopped chives

How you make it:
Preheat the oven at 410 degrees.

  • Clean with paper towel mushrooms if using fresh, slice and saute’ in a previously greased medium skillet about 4 minutes till almost cooked but not browned. Adjust salt and pepper ( you can add thinly sliced garlic clove if desired).
  • Spray or grease with butter ramekins, add mushrooms, shredded ham , break 1 egg into each one, add a good dollop of creme fraiche. What I do, 1 drop a good dollop of creme fraiche just on the side of the egg, sprinkle with ground pepper.
  • In the bottom of a oven baking dish, pour boiling water, place ramekins (water should rise to half side of ramekins)
  • Bake au bain-Marie for 7 to 10 minutes. When white are done but eggs yolks look still shaky, it’s ready.
  • Meanwhile toast some baguette, slice it in sticks .Serve eggs, with sprinkled chives, ground pepper and warm mouillettes!

Tres bon, mes amis!
The dish so versatile, you can switch ingredients, replace ham with salmon and chives with dill, crème fraiche with mascarpone (oh good but a little fattening)!

For an healthier version substitute crème fraiche with greek yogurt mixed with a touch of whipping cream or sour cream. Protein full and simply delicious!

All the other VERY FRENCH RECIPES >

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