Eggs en Cocottes (CEufs en Cocottes)

Ingredients

• Eggs
• Seasoning
• A little cream or white sauce
• A little butter

Method

1. 1

   Butter as many small fireproof dishes as you wish, allowing one for each person.

2. 2

   Put a teaspoonful of cream or white sauce into each and then break in an egg, being careful not to damage the yolk.

3. 3

   Season with pepper and salt, and, if liked, a pinch of nutmeg, and put a little more cream or sauce on the top.

4. 4

   Stand the dishes in a tin with enough hot water to come halfway up the sides, and cook in the oven from 5 to 7 minutes, or until the eggs are set.

5. 5

   Serve at once with strips of toast or toast biscuits.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 521. The excerpt below is the record exactly as published.

Eggs en Cocottes (CEufs en Cocottes) Eggs. Seasoning. A little cream or white A little butter

Cook this with the app: pantry check, scaling, and the assistant.