Baked Eggs en Cocotte with Basil from Food and Wine Magazine, May 2011 Recipe
Baked Eggs en Cocotte with Basil from Food and Wine Magazine, May 2011
Cocotte is actually a French word and this dish is made by Piero Incisa della Roccetta, a winemaker in Tuscany. Two countries I love. Cocotte has two meanings, the first being a promiscuous woman, something about which this post is not, and the second being a small, individual serving dish that is fireproof, about which this post is.
As with most things in French and Italian, Eggs en Cocotte sounds a whole lot prettier and fancier than eggs in a bowl, but that's pretty much what this dish is. What could (should) have easily been added is Eggs en Cocotte Swimming in Butter and Olive Oil.. You noticed that already, huh.
This is why. It all starts with a teaspoon of olive oil, which is used to grease up a ramekin. Each bowl gets a teaspoon. Even using a paper towel to try and soak some up while I greased, there was still a nice pool of it in the bottom of my cocotte when I was done. However, since the recipe called for it and didn't tell me to pour out the excess, I left it there.
Then the egg goes in, carefully broken. Finally, a half tablespoon of butter is laid over the egg along with salt and pepper sprinkled over everything. Then the egg gets baked until just done, garnished with the basil and served. Since I was using French anyhow, I decided to do a chiffonade of my basil (another French term which just means rolling up the leaf and cutting thin ribbons).
Is this good? Well, duh. The egg's swimming in almost a full tablespoon of butter and olive oil. Of course it's good. I'm not even going to mention that the recipe calls for the eggs to be served with buttered toast. I just about double checked to make sure I hadn't been using my Paula Deen magazine instead. I suggest cutting back on the butter more than the olive oil if you make this. The nutty flavor of the olive oil with the egg is fantastic and so you don't want to lose that.
Yes, this is good. I can feel my arteries clogging up, but yes, very good.
- Baked Eggs en Cocotte with Basil
- from Food and Wine Magazine, May 2011
- 8 teaspoons extra virgin olive oil
- 8 large eggs
- 4 tablespoons unsalted butter
- Salt and freshly ground pepper
- 1/4 cup chopped basil
- Buttered toast whole wheat or white bread
Preheat oven to 350. Heat a teapot of water to boiling.
Pour 1 teaspoon olive oil in each ramekin and coat the bottom and sides with it.
Put the ramekins in a roasting pan. Crack 1 egg in each. Top each egg with 1/2 tablespoon butter. Season with salt and pepper.
Carefully pour the boiling water into the roasting pan so it comes up halfway up the sides of the ramekins.
Bake the eggs for 15 minutes, turning the pan halfway through so the eggs cook evenly. The yolks should be runny and the whites just set.
Garnish with the chopped basil and serve with buttered toast.