Eggs en Cocotte and Honesty Boxes

Nice and very easy does it…..

Eggs en Cocotte are simply eggs  baked in little dishes. (Cocotte dishes) Use little tea cups if you don’t have these, (unlikely I’m guessing..) or ramekins as they look prettier anyway…..here I’ve added spinach or sherry and cream, but you could also add chopped ham or cooked bacon, sliced mushrooms and some grated cheese above and below the egg.

Eggs en Cocotte with Spinach

Baked Eggs in Tomatoes

Soft baked eggs with creamy spinach….

Serves 2

Little knob butter
60 g spinach, remove stalks
1 tablespoon cream
2 eggs
salt pepper and nutmeg

 
1. Preheat oven 180 C/Gas 5. Wash spinach, remove any tough stalks, drain and shred finely.

2. Melt butter in a small pan, add the spinach, season with salt, pepper and a few scrapings of a whole (or little pinch of ground) nutmeg and cook stirring for a few moments until it has just wilted.

3. Remove from heat and stir in the cream. Divide mixture between 2 heatproof cups or ramekins and break an egg into each.

4. Sit the cups in a small roasting tin, then boil the kettle and pour enough hot water to come about half way up the sides. Very carefully transfer to the oven for about 8-10 minutes (but check after 5 minutes), until the the white has set but the yolk is still runny.

5. Serve with some soldiers of toast.

On my way back from visiting Winnie in Somerset I swung by a farm to get some fresh free range eggs. I should do this more often as much cheaper and fresher than any supermarket can do. An honesty box was in place, so I loaded up and sped away….yes I did pay my £2…love an honesty box……but been meaning to say they weren’t that fresh either. How disappointing. Sad smiley.

But these are good.

Eggs en Cocotte with Sherry and Cream

Baked creamy, sherry eggs…..

Serve 2

½ tablespoon cream
2 teaspoons sherry (I used the sweet and dark Pedro Ximénez but a drier sherry would work too.)
salt and pepper

1. Preheat oven 180 C/Gas 5. Wash spinach, remove any tough stalks, drain and shred finely.

2. Dribble the cream and sherry into 2 heatproof cups or ramekins, season lightly and crack an egg into each. Season a little again.

4. Sit the cups in a small roasting tin, then boil the kettle and pour enough hot water to come about half way up the sides. Very carefully transfer to the oven for about 8-10 minutes (but check after 5 minutes), until the the white has set but the yolk is still runny.

4. Also serve with some soldiers of toast to dig in.
Baked Eggs in Tomatoes

So you don’t have any dishes or cups, then try this simple scooped out tomato version….

2 ripe tomatoes

couple basil leaves

1 tablespoon cream, optional

salt and pepper

Little note….a little drizzle of olive oil would be good over the tomatoes too…..

1. Preheat oven 180 C/Gas 5.  Cut a thin lid from each of the tomatoes, then using a teaspoon scoop out the seeds.

2. Season, drop in a couple of basil leaves, drizzle in the cream if using, then crack in an egg.

3. Season again, pop lid back on then bake for about 8-10 minutes until the tomato is tender and soft and the yolk is still runny.I have a large collection of vintage cookbooks and every now and then I dip into them for some inspiration. Here in my copy of the Edwardian Cookery for Every Household by Florence B Jack (T.C & EC Jack 1914) under Egg Dishes and Omelets, Florence instructs us how to prepare 110 different egg dishes, from Eggs in Sunshine to Brain Omelet and instructions on cooking and serving Plovers eggs…..

Although written within  4 months of the outbreak of the 1st World War, in her introduction to the book Florence ends it by saying,

“As attractively prepared food is so important to the health of everyone, and as it is so easy to rest one’s achievements and fall into a groove, I strongly urge all who are charged with the cooking for a household to try new dishes, so as to introduce more variety into the daily bill of fare.” F.B.J May 1914

Yes Florence, yes Florence!
 

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