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    Eggs in Pots

    Source of Recipe

    From "The Fresh Eggs Daily Cookbook" by Lisa Steele

    Recipe Introduction

    "Eggs in pots, or oeufs en cocotte, is a French method of baking eggs slowly in individual dishes or cocottes. The fresh butter and heavy cream in this recipe enhance the richness of the eggs. With the easy preparation and sophisticated presentation, it's a wonderful way to prepare eggs for a large group. If you're having guests over for brunch, you can double or triple the recipe. Many variations use herbs, cheeses, and meats in the ramekins, but I keep it simple with some fresh tarragon and a hint of nutmeg, both of which pair well with eggs."

    List of Ingredients

    ◦ Butter for greasing the ramekins
    ◦ cup heavy cream
    ◦ teaspoon ground nutmeg, plus more for seasoning
    ◦ Kosher salt
    ◦ White pepper
    ◦ cup chopped fresh tarragon, plus more for garnish
    ◦ 4 eggs


    Preheat the oven to 325 F. Use butter to generously grease the inside of four 4- to 6-ounce ramekins or cocottes. Set a kettle of water on the stove and bring to a boil.

    Whisk the cream, nutmeg, salt, and pepper in a small bowl.
    Into each ramekin, pour 1 tablespoon of the cream mixture (enough to cover the bottom) and evenly distribute the tarragon. Then crack an egg gently onto the cream, taking care not to break the yolk. Divide the remaining cream among the ramekin, pouring it over each egg. Season with salt, pepper, and nutmeg.

    Set the ramekins in a roasting pan or casserole dish and pour boiling water into the dish so it comes halfway up the sides of the ramekins. Bake 14 to 15 minutes until the egg whites are set and the yolks are still runny. For a firmer yolk, bake another 2 to 3 minutes. Carefully remove the ramekins from the water bath, garnish with tarragon, and serve warm.

    Makes 4 servings




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