How to make Oeufs en CocotteINEZ MARIA MCQUEEN

What is it?• Oeufs en Cocotte

◦ “Eggs in pots”

• French cuisine

• Breakfast

Supplies needed• 4 small ramekin dishes

• Wide saucepan with lid

• Stovetop

Ingredients needed• 4 eggs

• 4 tbsp. heavy cream

• 4 tbsp. grated Gruyere cheese

• Parsley

• Salt and pepper

• Butter

Preparation 1. Fill wide saucepan halfway with water and place on stovetop

2. Set heat on high to boil the water.

3. Coat ramekins with butter.

4. Fill each ramekin with 1 tbsp. heavy cream.

5. Sprinkle parsley over heavy cream.

6. Add a pinch of salt and pepper.

Preparation, continued 7. Break one egg into each ramekin.

8. If the water on stove has reached a full boil, place ramekins into saucepan. The water should come up to the middle of the ramekins.

9. Cover saucepan with lid and wait 4-5 minutes.

10. After 4-5 minutes turn off stovetop, remove ramekins and allow to cool.

Results• Eggs should be soft-cooked and creamy

• Sprinkle 1 tbsp. of Gruyere over each egg before serving

• Serve with toast

Image credit: http://www.thekitchn.com/how-to-bake-eggs-in-the-oven-eggs-en-cocotte-cooking-lessons-from-the-kitchn-176439