Ouefs en Cocotte

Here I am, once again. Posting about a meal I made five days ago. Ah well! It's the only blog-worthy thing I've made this week anyway.

The name of this recipe literally means "eggs baked in ramekins." I found it in my cookbook Nigella Express by Nigella Lawson a long time ago and logged it away as a recipe to try whenever I find some affordable truffle oil.

Well. I finally found some. It smells and tastes so distinct. Earthy, but delicate. So I pulled this recipe out and served it for dinner along with some olive bread and salad and those Szechuan Green Beans I made a while back.

Here is the recipe. The only thing I changed was reducing the salt. I also used black instead of white truffle oil. I know some gourmets would be shocked, but I honestly wouldn't know the difference. I would love to know sometime, though!

Ouefs en Cocotte

Butter for greasing
3 high quality eggs
3/8 tsp kosher salt
3 tbsps heavy cream
3/4 tsp truffle oil

Preheat oven to 375 and bring a full kettle of water to boil. Meanwhile, dip a pastry brush in softened butter and grease the ramekins (4 oz size). Place into an ovenproof dish.

Crack an egg into each ramekin. Top with 1/8 tsp salt, 1 tbsp cream, and 1/4 tsp truffle oil. Pour boiling pan into the pan to come up halfway on the ramekins. Place in the oven and bake for 15 minutes. Serve immediately.

Calories per ramekin: 140

I am ashamed that I don't have better pictures of this, as it is really an awesome recipe. I've gotten a little fed up trying to work with our lighting (and plus I haven't yet figured out how to photograph without making Ryan wait or the food getting cold). Ryan and I are planning to buy a house this summer (!!!) and so I am holding out for a real window or back patio to light my pictures.