Oeufsauplat Recipes

OEUFS COCOTTE (BAKED EGGS)

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.

OEUFS AU PLAT

Steps:

• First you place the frying pan on the stove, medium- high temperature, add a tablespoon of butter in the skillet, rub the frying pan with the butter.
• When the butter has melted, gently break the eggs into the frying pan without breaking the yolk. Then cover the skillet in about 30 second, take the cover away and then continue with medium-low temperature, wait about 1 to 2 minutes until the white have coagulated and turned opaque and then sprinkle over the surface of the egg a little salt and ground black pepper (pureed).
• When the eggs are ready, you can take it out, put in the disk, you also can placed on the hot surface of the egg a thin slice of cheese, (optional), set up a branch of coriander on the eggs to decorate, serve with lettuce, white bread, milk, chicken sausage and bacon or shrimp ( option). In my family, I often served with white bread, chicken sausage, ham, bacon, shrimp, french fries, vegetables salad, milk --
• Tips and Suggestions: Request for immediate consumption when it is hot.
• Alerts: Wash all the eggs before cook, use paper towels to dry them before crack. Do not eat more than seven eggs per week. Absolute need to limit egg for diabetics.

OEUFS EN COCOTTE

Steps:

• Preheat oven to 250 degrees.
• Fit a rimmed baking sheet with a wire rack. Place tomato slices on rack and drizzle with olive oil; season with salt and pepper. Transfer to oven and bake until dry and wrinkled, about 3 hours.
• Increase oven temperature to 350 degrees. Brush two 6-ounce ovenproof bowls with butter. Place two slices of tomato in the bottom of each bowl, overlapping slightly. Divide cheese evenly between bowls. Crack 2 eggs into each bowl; season with salt and pepper.
• Place bowls on a baking sheet and transfer to oven; bake until yolks are almost set but still slightly runny, 12 to 15 minutes. Remove from oven and preheat broiler.
• Spoon 2 teaspoons creme fraiche into each bowl and transfer to broiler. Broil until top is brown and bubbly and whites are set, about 1 minute. Sprinkle with chives and serve immediately.