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Eggs in Pots (Oeufs en Cocotte)
A simple French dish of eggs baked in ramekins with seasoned crème fraîche and fresh dill.
Easy
Vegetarian
French
Breakfast
Eggs
Estimated Nutrition
Calories
229.6
kcal / serving
918.4 kcal total
Carbs
1.7
g
per serving
6.8 g total
Fat
21.2
g
per serving
84.6 g total
Protein
8.6
g
per serving
34.2 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
150
g
Crème Fraîche
4
piece
Eggs
Free-range
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground
1
pinch
Nutmeg
1
handful
Dill
Chopped
4
sprig
Dill
For garnish
Seafood
4
tsp
Red Lumpfish Roe
For garnish
Method
1
Preheat the oven to 180°C.
2
Season the crème fraîche with salt, pepper, and nutmeg.
3
Place 15ml of crème fraîche and some dill in a ramekin.
4
Crack an egg on top, add another 15ml of crème fraîche, and season again.
5
Place ramekins in a dish with halfway-high lukewarm water.
6
Bake for 15 minutes until the yolks are set.
7
Garnish with a teaspoon of roe and dill sprigs.