Eggs in Pots (Oeufs en Cocotte)

Name: Eggs in Pots (Oeufs en Cocotte)
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 5 1/2 ounces/150 grams creme fraiche; Salt and freshly ground black pepper; Pinch nutmeg; Handful of chopped dill, plus some small sprigs, for garnish, optional; 4 free-range eggs; Red lumpfish roe, for garnish, optional

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Eggs and creme fraiche are all you need for this super-simple yet very tasty dish. You can also throw in almost anything savoury you find in your fridge. Try serving it with plenty of crusty bread.

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Ingredients

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5 1/2 ounces/150 grams creme fraiche

Salt and freshly ground black pepper

Pinch nutmeg

Handful of chopped dill, plus some small sprigs, for garnish, optional

4 free-range eggs

Red lumpfish roe, for garnish, optional

Directions

Preheat the oven to 350 degrees F/180 degrees C/Gas 4.
Season the creme fraiche with salt, freshly ground pepper and a pinch of nutmeg.
Place a heaped tablespoon of creme fraiche in the bottom of a ramekin, followed by a little chopped dill. Crack an egg on top, add a second tablespoon of creme fraiche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with 3 more ramekins.
Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins. Bake for 15 minutes, or until the egg yolks are set to your liking.
If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill.