This week Luisa Morón, from Cocinando con mi Carmela, brings us a recipe to show off in mini-cocottes! It’s an easy-to-make and truly appetizing recipe, which can be prepared for everyday meals or to present beautifully as a first course for a family lunch. This recipe can be prepared both in the mini-cocottes round and in the oval Le Creuset (exclusive to Claudia&Julia!). Here we leave you the recipe:
Since I was little I’ve been a fan of baked eggs; we can also call them eggs in a casserole or Oeufs en casserole, the name they use in France, and honestly it sounds very nice, doesn’t it? As we already know, for baked eggs we usually use ovenproof dishes and we also have to coat them with a fatty element, like butter, so the egg doesn’t stick to the walls of the mini casserole. When I saw these little casseroles I couldn’t resist. I knew my next recipe would be this one. The combinations are whatever you want — with cream, with tomato, etc… In this case I cooked them with cream.
Ingredients (for each mini-casserole)
- 2 tablespoons of heavy cream (the creamier and higher quality, the better)
- 1 large egg
- 3 asparagus spears
- 1 tablespoon of chopped ham
- 1 tablespoon of blue cheese
- salt and pepper to taste
Preparation
- Preheat the oven to 180º and place a tray with water that will cover our mini-cocottes halfway.
- Meanwhile, grease our mini-cocottes, not reaching the rim — leaving one centimeter.
- In a Shallow Casserole, we poach our asparagus cut into small pieces for about 5 minutes. Remove and set aside.
- Add to each mini-casserole the cream, the asparagus that we will have previously poached, the diced ham, the blue cheese, and finally the egg. Season with salt and pepper.
- Place them in the tray; we will cook them in a water bath in the oven. Let them cook for about 15 minutes. Until you see the white set and the yolk still runny. This will also depend on how you like your egg, more or less done.
- Ready to serve. Also, there are many variations of vegetables and ingredients, using cream and egg as a base. I hope you like it and enjoy it.
Comments
Rocio said:
Se ven deliciosos los platos. Me los apunto, gracias. Os dejo mi blog por si quereis dejarme un comentario también https://www.rociococinaencasa.com/huevos-al-plato-horno-chorizo-guisantes/
Angela Nieto Cebrian said:
Buenos dias, me encantas las cocottes, pero mi duda es… si se hace en el miroondas esta receta, las mini cocottes se tienen q tapar con su tapa para el cocinado? En el horno supongo q no.
Mil gracias por vuestro trabajo 😘😘
Sonia said:
Que buena receta! rica y sencilla,que te resuelve una cena informal ahora en verano. Mil gracias por compartirlo, lo haré seguro. Un fuerte abrazo