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Oeufs en Cocotte Pascal

Method

  • Gently heat the butter with the garlic in a heavy-bottomed pot until melted and bubbling a little. 
  • Add the cream and mustard. Whisk well and bring to the simmer. Then remove the garlic and pour the mixture into a jug. 
  • 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. 
  • Serve with sourdough toast or baguette on the side. 
  • (from Elizabeth David, English food writer)

Ingredients

  • a large knob of butter
  • ½ whole garlic clove
  • 4 tbsp thickened cream
  • 1 scant tbsp seed mustard
  • 1 heaped tbsp mixture of chopped fresh parsley, tarragon & chives
  • 2 large eggs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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