Eggs en Cocotte (Baked Eggs in Ramekins)
Provided by: TASTE
- Preheat the oven to 350˚F.
- Generously coat the inside of the ramekins with butter. Sprinkle salt and pepper evenly into the ramekins.
- If using, rinse the watercress and place it in a saucepan without water. Cook briefly over a medium heat until the leaves collapse but are still bright green. Then blend the leaves to a purée and divide between the ramekins.
- Sprinkle half of the grated cheese over the purée and break an egg into each ramekin. Now pour cream on top. Sprinkle the rest of the cheese over the cream.
- Stand the ramekins in an oven-proof dish and add enough boiling water to come half-way up their sides. Bake for 12 to 15 minutes for soft eggs, or 18 minutes if you prefer them set.
- Cook’s tip: Watercress seed is freely available and the plant is easily grown in shallow, running water. Plant your own around a water feature or a small pond in your garden and harvest as required. There’s a health bonus in it too watercress is packed with vitamin C and iron.