Oeufs Au Xérès Et à L Orange Eggs With S Recipes
OEUFS COCOTTE (BAKED EGGS)
Oeufs cocotte is a French way of baking eggs in a water bath in the oven - you can add other ingredients as well but ham and cheese is one of the easiest variations. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks.
Provided by chatoune
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
- Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
- Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
- Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 2.1 g, Cholesterol 293.8 mg, Fat 42.2 g, Protein 15.8 g, SaturatedFat 19.7 g, Sodium 626.3 mg, Sugar 0.5 g
OEUFS BROUILLéS (SCRAMBLED EGGS)
This is my contribution for the French category for the Zaar World Tour. I LOVE Eggs any way they are prepared and these are rich and creamy and delicious!
Provided by Little Bee
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put the eggs, salt and pepper, and water in a bowl. Beat for 30 seconds.
- Coat a pan with butter. Pour in the eggs. Cook over low heat 10 minutes. Stir. Remove from heat when the eggs have thickened and are set.
- Stir in the cream.
- Return to heat breifly just to warm. Taste and season if needed. Decorate with parsley.
OEUFS AU XéRèS ET à L' ORANGE - EGGS WITH S
Perfect for an elegant Sunday brunch served with a hot, toasted baguette, this recipe comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs until frothy.
- Blend in sherry and tomato sauce; add seasonings.
- Melt butter in frying pan and pour in the mixture.
- Cook slowly, stirring until eggs begin to set.
- Sprinkle with grated orange rind and serve at once.
Nutrition Facts : Calories 129.5, Fat 7.5, SaturatedFat 2.3, Cholesterol 317.2, Sodium 455.6, Carbohydrate 1.9, Fiber 0.2, Sugar 1.2, Protein 9.6
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