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Oeufs en Cocotte Recipe

   
 

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     Oeufs en Cocotte

Category   Breakfast - Brunch
Sub Category   None
Servings   2

Ingredients
1 medium-large tomato, sliced crosswise 1/2 thick
1 tablespoonful extra virgin olive oil
Coarse salt and freshly ground pepper
2 teaspoonfuls unsalted butter, room temperature or spray
2 ounces Fontina cheese, cut into 1/2 inch cubes
4 large eggs
4 teaspoonfuls creme fraiche
1 teaspoonful chopped chives or parsley
 

Instructions
Preheat oven to 250 degrees. Fit a rimmed baking sheet with a wire rack. Place tomato slices on a rack and drizzle with olive oil. Season with salt and pepper. Transfer to oven and bake until dry (not too dry) and wrinkled about 2 hours. Let cool and peel skin from tomatoes. MOST TIMES I MAKE THIS I DO THE TOMATOES THE DAY BEFORE AND PUT THEN IN REFRIGERATOR ON A PLATE COVERED WITH PLASTIC WRAP.
Increase oven tempersature to 350 degrees. Brush two 6 ounce oven proof bowls with butter or spray bottom and sides. Place 2 slices of tomato in the bottom of each bowl, overlapping slightly. Divide cheese evenly between bowls. Crack 2 eggs into each bowl and season with salt and pepper.
Place bowls on a lined baking sheet and transfer to oven. Bake until yolks are almost set but still slightly runny, 12-15 minutes. Do not over cook as yolks will get hard. Remove from oven and preheat broiler.
Spoon 2 teaspoonfuls creme fraiche into each bowl and transfer to broiler. Broil until top is brown and bubbly and whites are set, about one minute. Sprinkle with chives or parsley and serve immediately. I HAVE MADE THIS IN A 9 INCH OVEN PROOF CASSEROLE BOWL AND USED 3 TOMATOES, 4-5 OZ CHEESE AND 5-6 EGGS AND MORE CREME FRAICHE. IT JUST TAKES LONGER TO COOK--ABOUT 5-8 MINUTES MORE. THIS WAY IT SERVES 4-5 PEOPLE.
Serving Suggestions
May serve on top of English Muffin or thick slice of country bread


Originally Submitted
8/6/2010





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