Eggs en Cocotte à la Française

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 200 g peas
• 2 1 tablespoon olive oil
• 3 50 g onion
• 4 40 g butter
• 5 100 g small pieces of bacon
• 6 4 Eggs
• 7 4 tablespoons liquid cream
• 8 chives
• 9 salt
• 10 pepper
• Total weight: 665 grams

Times:

Preparation	Cooking	Start to finish
15 min.	20 min.	35 min.

Step by step recipe

• 1: Shell 200 g peas and boil in salted water until barely tender.
  Cool under the cold tap and drain them.
  Set aside.
• 2: Prepare 50 g onion, chop and fry in 1 tablespoon olive oil.
• 3: Fry 100 g small pieces of bacon.
  Preheat the oven to 360°F (180°C).
• 4: Brush the inside of the ramekins with melted butter.
• 5: Put a few peas in the bottom of each ramekin.
• 6: Add some bacon and onions.
• 7: Pour in an egg white (keep the yolk separate).
• 8: And finish with a tablespoonful of cream.
  Season with salt and pepper.
• 9: Cook in the oven for about 10 minutes until the egg white is set.
• 10: Place the egg yolks on top of the ramekins and return to the oven for 1 more minute.
• 11: Serve immediately, garnished with a few finely snipped chives.

Remarks

It is important to only just heat the yolk through without cooking it, so no more that 1 minute in the oven.

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