Oeufs en cocotte (eggs in cast iron pots)
I know it's been a while since I have blogged...sorry, been doing lot's of cooking etc. Photography Thanksgiving getting ready for winter etc. Promise to do better and blog more frequently.
A few months ago I purchased a wonderful book by Mimi Thorisson, A Kitchen in Paris..WOW, it is an awesome book and it inspired me to do the Artichoke tartlets and soon to make Artichoke soufflé. I love artichokes and have been so excited to see these great ideas and recipes.
Soooo, when I saw the artichoke soufflé and they were cooked in these little cocottes (cast iron pots). I immediately went on line to search for the them. I found them and bought them immediately. They are expensive, but I will find lot's of use for them.
However, I have not made the soufflé yet, but made a very classic French egg dish "Oeufs en cocotte". Saw them made by Rachel Khoo of the little Paris Kitchen she did them in tea cups..
I found the French Staub mini cocotte enameled cast iron pots in cobalt blue, love the color. You may be interested in reading about Staub cocotte pans, they are totally unique in there cooking.. I want more
So, here is my journey, it was a lot easier than my Cannele journey a few years ago.
Oeufs en cocotte (eggs in cast iron pots):
Ingredients:
1 large egg
4 tablespoons of ricotta cheese
bacon 2 strips cooked crispy and minced
salt & pepper to taste
chives cut up
Baine marie
1 mini cocotte
crusty white (French or Italian) bread sliced
Procedure:
Preheat the oven to 190C (375F).
Spray or butter the cocotte. Add a tablespoon of ricotta to the bottom, then add the chopped bacon, another tablespoon of ricotta, then the egg. Season with salt & pepper.
Place a pan in the oven and fill to come half way up the cocotte. Place the cocotte into the baine marie and cook for 17 to 18 minutes, depending how you like your egg.
When done, remove and enjoy with crusty white bread!
NOTE:
You can make these a number of ways, you can use shitake mushrooms, red sweet peppers, cheese.
Have fun!!