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Old 04-26-2013, 08:44 AM   #1
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Eggs "Cocotte" ( eggs in pot french way )

Hello guys,

Here's a new recipe. Ideal for breakfast or brunch... Actually I do this recipe on rainy dark sunday evenings... It makes them less terrible :)


---------------------------
Oeufs Cocotte (Eggs in Pot)
---------------------------

Ingredients for 1 pot
---------------------
- 1 egg
- 2 Table spoons double cream ( crème fraîche )
- Bacon bits
- Grated cheese ( I used gruyère but any one will fit as long as it's melting )
- Fresh herbs (chervil, chive, parsil or stronger mint, coriander, basil)

Cookware
--------
- Oven proof small pot
- Frying Pan
- TB Spoon
- Knife

Instructions
------------
- Pre heat the oven to 200°C or 400°F
- Butter the pot (prevent from sticking)
- 1 tbsp of cream in the pot
- Fry the bacon bits (not too much because they will cook again in the oven)
- Put the fried bacon bits in the pot and mix them with the cream
- 1 egg in the center
- Surround it by some cream ( 1 tbsp)
- Season with salt and pepper
- Grated cheese goes on top of it
- Booooom ! in the oven for 5 to 10 minutes depending if you like it runny or steady (lol I don't know if the terms I use are appropriate..;)
- In the meantime, prepare a long toast of bread
- Out of the oven, sprinkle the egg with fresh chopped herbs
- Relish the egg with the toast...
- Enjoy

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Old 04-26-2013, 08:57 AM   #2
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That sounds great. I'd say firm rather than steady, but otherwise, the description is perfect. Thanks.
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Old 04-26-2013, 03:45 PM   #3
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That sounds great. I'd say firm rather than steady, but otherwise, the description is perfect. Thanks.
Thank you very much GotGarlic ! I really appreciate when you suggest the correct term in my recipe. If I can edit it I will.
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Old 04-26-2013, 04:16 PM   #4
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Correct terminology or not, this recipe looks great. Thanks.

Seeeeeya; Chief Longwind of the North
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Old 04-26-2013, 04:17 PM   #5
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Or the word "set" would work too. Sounds lovely, and well-written! One of us can edit it for you if you like.
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Old 04-27-2013, 02:11 PM   #6
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Originally Posted by Dawgluver View Post
Or the word "set" would work too. Sounds lovely, and well-written! One of us can edit it for you if you like.
Gotta luv these Moderators. Always willing to go that extra mile for us. And one for Dawg.
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Old 04-27-2013, 02:32 PM   #7
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Thanks Addie Haven't heard back yet.
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Old 04-27-2013, 05:01 PM   #8
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I've been watching your vidoes and I'm subscribed, everything looks wonderful!

I love how uncomplicated they are, with rich, high quality ingredients, I'll definitely be trying them soon!

With that said, I'm really grateful for the nice stove that I have with a big oven after watching your videos! You prove that a fancy kitchen and expensive gadgets aren't required to make fantastic food!
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Old 04-27-2013, 09:00 PM   #9
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We've made these for years, except we have never added bacon. We have always called the Baked Herb Eggs. Delicious! I love them with fresh minced garlic and Parmesean cheese too. Next time we will try the bacon, sounds great.
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Old 04-29-2013, 04:35 AM   #10
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Originally Posted by Dawgluver View Post
Or the word "set" would work too. Sounds lovely, and well-written! One of us can edit it for you if you like.
Please do. Very nice of you !
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Old 04-29-2013, 04:39 AM   #11
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Quote:
Originally Posted by bakechef View Post
I've been watching your vidoes and I'm subscribed, everything looks wonderful!

I love how uncomplicated they are, with rich, high quality ingredients, I'll definitely be trying them soon!

With that said, I'm really grateful for the nice stove that I have with a big oven after watching your videos! You prove that a fancy kitchen and expensive gadgets aren't required to make fantastic food!
Hi BakedChef,

I am so thankful for your supportive message ;)
Cooking with the heart (and not especially the wallet) is the only to achieve great work...

I have been on your blog and I must admit that your photos are pretty impressive. Nicely done.
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Old 04-29-2013, 04:40 AM   #12
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Quote:
Originally Posted by shells4 View Post
We've made these for years, except we have never added bacon. We have always called the Baked Herb Eggs. Delicious! I love them with fresh minced garlic and Parmesean cheese too. Next time we will try the bacon, sounds great.
Gotta love this idea of parmesan and garlic. This should give a delicious italian sound to it ;)
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Old 04-29-2013, 05:55 AM   #13
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Quote:
Originally Posted by frenchguycooking View Post
Hi BakedChef,

I am so thankful for your supportive message ;)
Cooking with the heart (and not especially the wallet) is the only to achieve great work...

I have been on your blog and I must admit that your photos are pretty impressive. Nicely done.
Thank you!
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Eggs "Cocotte" ( eggs in pot french way ) Hello guys, Here's a new recipe. Ideal for breakfast or brunch... Actually I do this recipe on rainy dark sunday evenings... It makes them less terrible :) --------------------------- Oeufs Cocotte (Eggs in Pot) --------------------------- Ingredients for 1 pot --------------------- - 1 egg - 2 Table spoons double cream ( crème fraîche ) - Bacon bits - Grated cheese ( I used gruyère but any one will fit as long as it's melting ) - Fresh herbs (chervil, chive, parsil or stronger mint, coriander, basil) Cookware -------- - Oven proof small pot - Frying Pan - TB Spoon - Knife Instructions ------------ - Pre heat the oven to 200°C or 400°F - Butter the pot (prevent from sticking) - 1 tbsp of cream in the pot - Fry the bacon bits (not too much because they will cook again in the oven) - Put the fried bacon bits in the pot and mix them with the cream - 1 egg in the center - Surround it by some cream ( 1 tbsp) - Season with salt and pepper - Grated cheese goes on top of it - Booooom ! in the oven for 5 to 10 minutes depending if you like it runny or steady (lol I don't know if the terms I use are appropriate..;) - In the meantime, prepare a long toast of bread - Out of the oven, sprinkle the egg with fresh chopped herbs - Relish the egg with the toast... - Enjoy 3 stars 1 reviews
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