Sunday, February 24, 2008

Goat Cheese and Scallion Eggs Cocotte

Eggs.... As promised, here is one of the recipes made during 'egg day' at the French Culinary Institute. I made it again at home a couple days ago, with a few changes. I am usually not a great fan of eggs and bacon in the morning (well, that is not exactly true, but I do like to think about different ways to use eggs) and I found this to be an easy alternative for brunch/breakfast. The cream does make this a bit of a rich starter to the day, but balanced with scallions and fresh goat cheese it is quite delicious. This could be also be enjoyed for lunch or dinner, with a simple beet and citrus vinaigrette perharps?
If anyone has an unorthodox way to enjoy their eggs I'd love for you to share!


Recipe (for 4 servings)
200 ml of heavy cream
4 eggs (at room temperature)
2 scallions (finely sliced)
A small handful of fresh goat cheese
Salt and pepper

Preheat your oven to 350 F (177 C). Butter the inside of 4 ramekins. Place a couple crumbles of goat cheese at the bottom of each ramekin, and break one egg in each, making sure to keep the yolk intact. Sprinkle with salt and pepper. Divide the cream between the ramekins ensuring that the yolk is still visible and that the cream evenly surrounds the yolk. Add the sliced scallions.

Place a sheet of parchament paper into an oven-proof pan. Arrange the ramekins in the pan and pour boiling water half way up the sides of the ramekins. This ensures a slow and gentle cooking process. Cook between 10 and 15 minutes, depending on how runny you want your eggs. The whites should be set, and the yolk can be as runny as you like. Serve with crusty bread. Enjoy!

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