Custardy Spiced Eggs en Cocotte

15 mins
Serves 1
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Directions

  1. 1Preheat the oven to 375°F (190°C) and bring some water to a boil.
  2. 2Preheat the oven to 375°F (190°C) and bring some water to a boil.
  3. 3Preheat the oven to 375°F (190°C) and bring some water to a boil.
  4. 4Crack 2 eggs into each ramekin.
  5. 5Crack 2 eggs into each ramekin.
  6. 6Crack 2 eggs into each ramekin.
  7. 7Drizzle 2 tablespoons of cream into each ramekin.
  8. 8Drizzle 2 tablespoons of cream into each ramekin.
  9. 9Drizzle 2 tablespoons of cream into each ramekin.
  10. 10Top with 1 tablespoon of grated cheese.
  11. 11Top with 1 tablespoon of grated cheese.
  12. 12Top with 1 tablespoon of grated cheese.
  13. 13Season with salt and black pepper.
  14. 14Season with salt and black pepper.
  15. 15Season with salt and black pepper.
  16. 16Place the ramekins in a deep pan.
  17. 17Place the ramekins in a deep pan.
  18. 18Place the ramekins in a deep pan.
  19. 19Fill the pan halfway through with boiling hot water.
  20. 20Fill the pan halfway through with boiling hot water.
  21. 21Fill the pan halfway through with boiling hot water.
  22. 22Keep this in the oven until the egg whites are set and the egg yolks are nice and runny.
  23. 23Keep this in the oven until the egg whites are set and the egg yolks are nice and runny.
  24. 24Keep this in the oven until the egg whites are set and the egg yolks are nice and runny.
  25. 25Fry two slices of sourdough bread in a pan until golden brown and crispy.
  26. 26Fry two slices of sourdough bread in a pan until golden brown and crispy.
  27. 27Fry two slices of sourdough bread in a pan until golden brown and crispy.
  28. 28Slice the fried toast into desired serving pieces.
  29. 29Slice the fried toast into desired serving pieces.
  30. 30Slice the fried toast into desired serving pieces.
  31. 31Serve the eggs with the fried toast and drizzle everything with the spiced Aleppo oil.
  32. 32Serve the eggs with the fried toast and drizzle everything with the spiced Aleppo oil.
  33. 33Serve the eggs with the fried toast and drizzle everything with the spiced Aleppo oil.

Ingredients

  • 2 organic pasture raised eggs
  • 2 organic pasture raised eggs
  • 2 organic pasture raised eggs
  • 2 tablespoons cream
  • 2 tablespoons cream
  • 2 tablespoons cream
  • 1 tablespoon grated Gruyere or cheese of choice
  • 1 tablespoon grated Gruyere or cheese of choice
  • 1 tablespoon grated Gruyere or cheese of choice
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.5 teaspoon Aleppo pepper
  • 0.5 teaspoon Aleppo pepper
  • 0.5 teaspoon Aleppo pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon fennel seeds
  • 0.25 teaspoon fennel seeds
  • 0.25 teaspoon fennel seeds
  • 0.25 teaspoon paprika
  • 0.25 teaspoon paprika
  • 0.25 teaspoon paprika
  • 2 slices sourdough bread
  • 2 slices sourdough bread
  • 2 slices sourdough bread

Equipment

ovenramekinsdeep pansmall skilletspoongraterkettletongsknifecutting boardfrying pan

Tips

  • The new organic pasture-raised eggs from Pete and Gerry's deliver such a delicious flavor with the most beautiful orange egg yolks.
  • Incorporating a bit of crunch through some fried toast adds a delightful texture to the dish.
  • For the Aleppo oil, warm up the olive oil until sizzling, about 3 minutes. Turn off the heat and add the spices (Aleppo pepper, garlic powder, fennel seeds, paprika).