Egg en Cocotte

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One of the first meals I learned how to make, this baked-egg dish is the perfect meal for one and great for using up leftover vegetables.

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Ingredients

  • 1 t EVOO
  • 1/2 c diced vegetables
  • some sliced ham, [beef, lamb or turkey]
  • 1 T creme fraiche or sour cream
  • 1 egg
  • Salt
  • Pepper
  • Grated Parmesan or Cheddar cheese
  • Paprika
  • Fresh Herbs
  • Crusty Bread

Preparation

Step 1

Heat EVOO in a small skillet. Cook the vegetables until tender, about 5 min.

Preheat oven to 425F. Grease a medium ramekin & layer the vegetables, the meat or poultry, and the creme fraiche or sour cream. Crack the egg on top, season with salt & pepper & add the grated cheese.

Place the ramekin in a baking dish; pour in hot water to reach halfway up the ramekin's sides. Bake until the egg white is set but the yolk is still jiggly, 12 to 15 minutes.

Sprinkle w/paprika & herbs, and serve w/crusty bread.

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