Oeuff Cocotte

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It was a Saturday morning when I left a strange house and wondered my way to the spot where I had parked my bike much earlier that morning. Whilst still trying to recollect the pieces of the previous hours I passed a  little coffee bar that oozed Paris in the spring. Without thinking I walked in and was welcomed by the smell of ground coffee and freshly baked things. Paris in Rotterdam, not bad for a hangover. The menu offered typical French things, not too many but delicious all the same. Besides a coffee, a fermented tea and fresh juice I ordered a little egg dish that makes any grumpy mood disappear in no time. Or a hangover in this case..


serves 2
2 eggs
2 teaspoons crumbled blue cheese
1 pear
2 tablespoons crème fraîche
fresh chive
coarse sea salt
ground and pepper
chipped chives
slices bread


[column size=”one_fourth” last=”no”]1.Heat the oven to 190ºC. [/column]

[column size=”one_fourth” last=”no”]2.Mix the crumbled cheese and creme  fraîche to a semi smooth mixture. Instead of blue cheese you choose whatever you like: smoked fish, truffle shaving or basil leaves for example.[/column]

[column size=”one_fourth” last=”yes”] 3.Add some chipped chive and season with salt and fresh pepper. [/column]

[column size=”one_fourth” last=”no”] 4.Place a heaped tablespoon of crème fraîche in the bottom of a ramekin. Gently crack an egg in on top. Top with a spoonful of crème fraîche. Sprinkle with salt and pepper.[/column]

[column size=”one_fourth” last=”no”]5.Set the ramekins in a baking dish and pour hot water in the dish to come half-way up the sides of the ramekins. Bake until cooked, but still jiggling, 5 to 7 minutes.[/column]

[column size=”one_fourth” last=”no”]6.Serve with grilled pear and toasted bread for dipping![/column] [column size=”one_fourth” last=”no”]Based on a recipe from Memory Lane, Hoogstraat 69A, Rotterdam[/column]

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