Preparation method
For Oeufs En Cocotte
Preheat the oven to 180ºC. Lightly grease 2 ovenproof ramekins (cast iron casserole dish 10 cm) with a little oil
- Prepare your chosen filling (see more filling ideas below) – slice tomatoes and add a sprig of basil leaves
- Place your chosen filling into 2 prepared ramekins, crack an egg on top of each and season with salt and pepper
- Bake in oven for approximately 8-10 minutes, until the eggs are set
- Allow to stand for 2 minutes
The Fry Up
- Prepare bacon, prick sausages and slice mushrooms or keep whole
- Cover a frying pan with a light coating of oil
- Fry sausages on both sides until browned and warmed through
- Fry bacon on both sides until crispy (or as you prefer it)
- Fry mushrooms on both sides until browned (or as you prefer it)
- Keep in warm oven until required
Pan Grilled Ciabatta
- Prepare two slices of ciabatta bread
- Cover a grill pan with a light coating of oil and heat
- Lightly grill the ciabatta on both sides
- Fry bacon on both sides until crispy (or as you prefer it)
- Keep in warm oven until required
Homemade Hash browns
- Rinse shredded potatoes until water is clear, then drain and squeeze dry through a tea towel or muslin
- Place shreds in a bowl; mix in the onion, flour and egg until evenly distributed
- When oil is sizzling hot, place potatoes into the pan in a 1cm thick layer
- Cover the whole bottom of the pan, or make separate piles like pancakes
- Cook until nicely browned on the bottom, then flip over and brown on the other side
- It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping
- Remove from pan, and drain on kitchen paper. Season with salt and pepper and serve immediately
Baked Beans or Tinned Tomatoes
- Add baked beans or tinned tomatoes to pan. Heat the pan until warm - do not boil
- Cook for 3 to 5 minutes
Other variations for Oeufs
FOR SPINACH & HAM: • 20 g baby spinach • 75 g quality cooked ham FOR TOMATO & BASIL: • 70 g ripe cherry tomatoes • 1 sprig of fresh basil FOR SMOKED SALMON & CHIVES: • 50 g smoked salmon • a few fresh chives FOR TRUFFLE MUSHROOMS: • 50 g chestnut mushrooms • a few drops of truffle oil