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Old 02-22-2006, 06:32 PM   #11
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I make them for brunch alot ,spray muffin tin line with thin sliced black forest ham add one egg to each tin bake at 400 about 15 minutes where it just setting up I take them and put them on a platter and put hollandaise on top.
You can also put a little mushroom or spinach on the ham before you add egg.
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Old 02-22-2006, 06:49 PM   #12
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Eggs en cocotte

I love them! I have some Royal Worcester Cocotte containers (aka English egg coddlers - see here for an illustration http://www.chinaetc.co.uk/RoyalWorce...s/coddlers.asp ) which produce heavenly results every time.

This is a variation from Rick Stein's cookery book.

25g/1oz butter
1 small onion, finely chopped
225g/8oz button mushrooms, finely chopped
leaves from 1 sprig of thyme
freshly grated nutmeg
6 large eggs
6 tsp double cream
40g/1½oz Gruyére cheese, finely grated
salt
freshly ground black pepper

For the herb salad and lemon oil dressing,
handful of baby leaf salad
sprigs of flat-leaf parsley, tarragon, chervil, chives, fennel and dill
lemon olive oil or extra virgin olive oil
salt

Preheat the oven to 200C/400F/Gas Mark 6. Melt the butter in a medium-sized pan, add the onion and cook gently until soft but not coloured.
Add the mushrooms and thyme and continue to cook until all the excess liquid has evaporated and the mixture is quite dry. Season to taste with salt, pepper and nutmeg.
Spoon the mushroom mixture into six lightly buttered ramekin dishes or cocottes. Break in the eggs, season them lightly, then spoon over the cream and sprinkle with the Gruyére cheese.
Put the ramekins into a shallow roasting tin and pour some hot water around them so that it comes about half way up the sides of the dishes. Bake for 15 minutes until the eggs are set but the yolks are still runny and the cheese is lightly golden.
5. Serve with a mixture of seasoned baby salad leaves and herbs, dressed in lemon olive oil or extra virgin olive oil.
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Old 02-22-2006, 07:33 PM   #13
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Ishbel, I've never baked eggs, but, after seeing the beautiful coddlers and reading your recipe, I've got to try them..If I didn't look like I'd just wrestled a moose, I'd go shopping right now. Thank you..This is a next week for sure to make for me.

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Old 02-23-2006, 03:54 AM   #14
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Coddled eggs are a real 'comfort' food for my family when someone is feeling under the weather!
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Old 02-23-2006, 07:19 AM   #15
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for baked eggs i found the best way it not to try and cook the eggs from raw in the ramakin i think the eggs take too long and go rubbery. i found that doing a par-cooked still wet scrambed egg mix and then folding some pecorino though then topping the ingredients in the ramkins and then grill.
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Old 02-23-2006, 08:36 AM   #16
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try baking an egg in a potato skin! wonderful. get the skin with a pat of butter hot in the ramekin, then break the egg into it, salt and pepper, and return to oven. serve when the white is set but the yolk still soft. 5-8 minutes usually. top with fresh parsley or chives. really good.
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Old 04-02-2006, 11:27 AM   #17
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Baked eggs sound really good. I'll have to try this soon. I like the idea of baking them in a potatoe skin especially, but the eggs with ham sounds fantastic too.
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Old 04-02-2006, 12:15 PM   #18
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Thank you for bringing that up.

Am a real Nero Wolfe fan and learned about baked eggs there. Even have the cookbook, which I cannot find at the moment (there, I swear, is a gremlin about who selectively hides things we want at any moment. Or maybe it is just we have too much stuff. Nah, it is the gremlin.).

But have never made them. They sure sound good.

Am a bit confused about the potato skins though.

Are these skins of baked potatoes?

If so, or I guess if not, could one just take a shelled out baked potato skin and make the baked eggs using the potato shell as a vessel?

If so, I wonder if one could put on all kinds of toppings?

Sorry for the silly questions.

I just got a bug and am not thinking too clearly.
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Old 04-03-2006, 07:46 AM   #19
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Auntdot, I assume it is a baked potatoe skin. I'm microwaving a potatoe right now, then gonna hull it out and stuff it with ham, sauteed mushrooms and scallion, and then add the egg.
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Old 04-03-2006, 08:44 AM   #20
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I wish I could enjoy baked eggs, but unfortunately I'm one of those folks who need their eggs cooked to the consistency of hockey pucks. I just can't deal with the texture of soft undercooked eggs.

When I make what's normally a "baked egg" dish, I normally cook the eggs (well, at least my eggs) separately & then just add them to the rest of the dish.
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