Oeuf cocottes, what a classic! But you kow what, it is part of these classic dish you forget for quite some times, even possibly some years and then somehow you think of them and they are so good! No nostalgia here, just simple ingredients put together. Beautiful. Healthy. Vegetarian and full of protein. Gluten free. What else? Ah! Easy to make!
Ingredients:
- You will need one leek for 2 persons for the size of the ramequin dish
Left one for a main, right one for an entree on the photo. Don’t worry if you cook too much leek, you can always use them in another serie of oeuf cocotte or in a quiche, in a vegetable tarte or served with a nice fish fillet.
- About 15 g of butter for 2 person, up to 40 g if doing for 6 people.
- 1 egg per peron (freerange)
- 2 tablespoons of cream /person
- salt, pepper, pinch of nutmeg or of cumin
- Optional: 1 baby boccocini per person or a little grated parmesan
- Sourdough bread to serve
Method:
- Remove any external leaf of the leek if old and brown. You may not have to remove any, up to 2Â leaves maximum. Trim the top end bit if not from your garden.
- On a chopping board, using a large knive to cut 2 cm pieces using the whole leek. The darker part of the leek will need cleaning, it is not necessary for the lower hite part. Once the pieces are cut, place in water then in a salad spinner and drain of its water.
- In a heavy bottom fry-pan, melt the butter and add the leek. Cover and allow to cook slowly until melted and cooked. Add salt and pepper. if it sticks or tends to burn, bring the heat further down and add 1/4 cup of water maximum just to rehydrate the whole mix.
- Fill each ramequin 2/3 full with leek. Add 2 tablespoon of cream to each, the pinch of nutmeg or ground cumin if using. Gently break the egg over the leek and add the cheese.
- Bake in the oven on 180°C for 5 minutes or until the egg white is just cooked (it will be all white and no longer transparent). The yolk should then still be runny. Remove from the oven and serve with fresh or toasted sourdough bread.
