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
11 min.	20 min.	31 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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