C2S Cooks: Oeufs en Cocotte

Has anyone been watching 'The Little Paris Kitchen'? The series has concluded and there is no denying that it was a fun little series. Were you watching to catch view of Parisian life or maybe it was her gorgeousness or for me, it was her easy-style of introducing French cuisine.

In one of the episodes, Rachel Khoo made Oeufs en Cocotte and it reminded me of memories when I was a student and made this as a snack when I was hungry. It was soul warming and delicious, I do wonder why I haven't made this much since. Watching it on 'The Little Paris Kitchen' spurred me to make it again.

The magic about Oeufs en Cocotte is that the combination of flavouring ingredients is endless and the limit is really your imagination. I usually make mine with cheese, milk and eggs but you could substitute milk with cream, creme fraiche or even yoghurt. Add a dash of herbs or other ingredients like tomatoes or mushrooms for an umami hit, even maybe honey for a sweetened version.

If you are time-poor, I use to microwave this as a student. However, the taste and texture isn't going to be the same as an oven baked version. 

Ingredients

• 1/2 cup double cream
• 50g goats cheese
• 2 button mushrooms
• 1 egg
• Pinch of parsley
• Pinch of black pepper

Preparation

1. Preheat oven to 180 degrees

2. Prepare your pots or in my case, I used teacups

3. Spoon the double cream into the teacups followed by the goats cheese and mushrooms.

4. Crack an egg on top and sprinkle the parsley and black pepper.

5. Place the teacups on a baking tray that has been half-filled with water to come up halfway to the sides of the teacups.

6. Bake until the egg yolk is set to your liking.