A dish from Fanny Cradock
Eggs baked in individual dishes with cream and a little butter, a French first course Cradock made look effortless.
Serves 4
Cradock liked dishes that looked more difficult than they were, and eggs en cocotte is one of them. Each ramekin holds an egg, a spoonful of cream, and a little butter, baked just until the white sets and the yolk stays liquid.
Dairy & Eggs
Spices & Seasoning
Other
Butter four small ramekins generously and set them in a roasting pan.
Break an egg into each ramekin, season lightly, and spoon a tablespoon of cream over the top with a small knob of butter.
Pour hot water into the roasting pan to come halfway up the sides of the ramekins and bake at 350°F for twelve to fifteen minutes, until the whites are just set.
Scatter with chopped chives and serve at once, with toast soldiers for dipping.
Adapted from The Cradock Cookery Programme. View a published recipe at Epicurious (opens in a new tab)
A quiet supper with Clement Freud · London, England