Oeufs en Cocotte Pascal
Method
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Gently heat the butter with the garlic in a heavy-bottomed pot until melted and bubbling a little.
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Add the cream and mustard. Whisk well and bring to the simmer. Then remove the garlic and pour the mixture into a jug.
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Spoon the herbs into the base of 2 cocotte (or small soufflé) dishes and break an egg into each one. Place the dishes in a baking tray and fill each one with the cream mixture (popping any air bubbles with a small, sharp knife). Then cook in the oven for about 7-8 mins until the eggs are just set.
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Serve with sourdough toast or baguette on the side.
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(from Elizabeth David, English food writer)
Ingredients
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a large knob of butter
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½ whole garlic clove
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4 tbsp thickened cream
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1 scant tbsp seed mustard
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1 heaped tbsp mixture of chopped fresh parsley, tarragon & chives
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2 large eggs
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