Oeuf Cocotte
Oeuf Cocotte. Cocotte refers both to the method of baking individual eggs and the small, round baking vessels with handles on the sides. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
L'œuf cocotte est le maître de la situation.
These eggs en cocotte start with a base layer of mushroom duxelles and are topped with a coating of melted Gruyère cheese.
La recette de base est déclinable à l'infini. Cocotte refers both to the method of baking individual eggs and the small, round baking vessels with handles on the sides. Pour cream on top and season to taste.
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John Woods
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