Oeuf Cocotte

1 egg
1 tablespoon of cr?me fra?che (alternatively sour cream, Boursin or any other fresh soft cheese)
– salt, pepper, paprika

Optionally :
– a handful of sauteed diced vegetables (could be tomatoes, mushrooms, peppers, zucchini, onions…)
– a handful of grated cheese
– a sprinkle of fresh or dried herbs (parsley, chives, cilantro…)

Preheat the oven to 430?F. Grease a small ramequin, lay the ham, vegetables and cr?me fra?che at the bottom, and break the egg on top. Sprinkle salt and pepper. If you’re using dried herbs, sprinkle them on now. Top with cheese if you wish.

Put the ramequin in a gratin dish, and pour hot water in the dish to about half the height of the ramequin. Put in the oven for 10 to 15 minutes, depending on how runny you like your eggs.

Once the eggs are done, sprinkle paprika and fresh herbs (if you’re using them). Serve with warm crusty bread or toasts.

As you can see, this is a pretty versatile recipe. The only things that need to be there are the egg and the cr?me fra?che or some sort of fresh creamy ingredient. The rest can be added or omitted depending on what you have on hand. And if you have large ramequins and a large appetite, two eggs can be nice too.

From Zucchini and Chocolate.