Eggs en cocote: 2 options
Categories: St. Valentine's Day, Французька кухня, Яєчні сніданки, Фітнес рецепти
Breakfast has a special place in our family. This is the beginning of the day, the morning meeting of loving hearts at the breakfast table. I always want to make that breakfast table delicious, because it sets the mood for the day!
Every weekend, on one day I make pancakes or crepes. It’s already so much loved family tradition of us. And on the other weekend morning I cook something, I usually do not have time to make on working day morning.
This dish is like that. You have to spend some time on the kitchen. But weekend lingering with a cup of good coffee and family around, makes the process the most pleasurable.
Here are the recipes of 2 completely different tasting eggs en cocote. In loved so much by many, Italian cooking style, and Scandinavian, the one that is special to my heart.
For the egg en cocote in Italian style:
- 100 g smoked Provolone cheese, cut in cubes
- 2 springs basil, leaves only
- 2 pcs. cherry tomatoes, cut into quaters
- 2 egs
For the egg en cocote in Scandinavian-style:
- 60 g smoked salmon, cut into pieces
- 4 tsp sour cream
- 2 springs dill, chop finely
- 2 eggs
Additionaly:
- 1 tbsp butter, for greasing the ramekins
1) Preheat oven to 180 ˚ C. Grease the ramekins with butter.
2) For the egg en cocote in Italian style: distribute cubes of cheese on the bottom of 2 ramekins, along with basil and tomato wedges. Crack one egg in each ramekin.
3) For the egg en cocote in Scandinavian-style: Put 2 tsp sour cream at the bottom of 2 ramekins, destribute salmon and dill. Crack one egg in each ramekin.
4)Place the ramekins in a larger heatproof dish filled with water to the half of the rim (make so called water bath).
Place in the preheated oven for 12-15 minutes. Top of the eggs should set.
Serve hot with slices of toasted bread.
Have a nice day!
Eggs Benedict
April 10, 2010