Eggs en Cocotte - Small Casserole dish used in France! Ingredients: 8 large eggs 4 teaspoons butter for ramekins 4 ounces (1 cup) diced sugar-free ham 4 tablespoons (¼ cup or 1 ounce) grated Gruyère cheese, plus 4 teaspoons for top 4 teaspoons heavy cream Salt and fresh back pepper to taste A sprinkle of nutmeg for each serving 2 tablespoons chopped fresh parsley for garnish, optional Directions: Remove eggs from refrigerator and place in warm water for 10 minutes to warm up. Preheat oven to 425ºF. Bring a kettle of water to a boil. Line a large roasting pan with a folded kitchen towel or a double layer of paper towels. Place roasting pan on stove top over low heat and add an inch or so of boiling water. (Water should come one third of the way up the sides of the baking dishes when all four are in pan.) Butter 4 eight-ounce ramekins, cups, or small, wide-mouth, 8-ounce canning jars (do not use lids). Put ¼ cup of diced ham in each buttered ramekin, add 1 tablespoon of grated Gruyère cheese, and set in water bath. Heat for 5 minutes. Break 2 eggs over ham and cheese in each dish, being careful not to break the yolks. Spoon 1 teaspoon of heavy cream over whites of eggs, leaving yolks exposed. Put 1 teaspoon grated Gruyère over egg whites (but not yolks). Sprinkle with salt, pepper, and nutmeg. Transfer to middle oven rack and bake for 10 to 15 minutes or until whites are opaque and set but yolks are still liquid. (Test egg whites with the tip of a spoon to see if they are firm.) Leave in oven for longer time for firmer yolks. Garnish with parsley, if desired, and serve hot, Enjoy! Note: Dishes can be kept warm in water bath for10 minutes or so, if necessary.
Posted on: Fri, 28 Mar 2014 19:06:06 +0000
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