Eggs en Cocotte

Last weekend I had the absolute pleasure of attending the Aspen Food & Wine Classic. Our first class was with the most amazing chef - Jacques Pepin. Watching him cook in person was such a treat! His class was called the "Wonderful World of Eggs." He made deep-fried eggs, scrambled egg salad, eggs en cocotte, egg and spinach gratin, eggs jeannette, and an herb omelet. Some of these sound simple but Jacques always has a trick or method that makes it easy and delicious. Here is the recipe for egg en cocotte a la Jacques Pepin:

Ingredients:

• 4 large eggs
• 2 tsp butter
• salt & fresh ground pepper
• 1 tbsp fresh herbs of your choice, diced (I suggest chives or basil)
• 2 tbsp cream

1. Butter the insides of two small ramekins or souffle molds. Sprinkle each of them with salt, pepper, and herbs. Break two eggs into each mold.

2. In a large saucepan or skillet, pour enough water that when the molds are placed in the pan the water will be approximately half way up the sides (probably 1/2"-1"). Bring the water to a strong boil. Place the molds into the water and cover the pan with a lid. Boil for 3 minutes, then remove the lid and add a tbsp of cream to each mold. Cover again and boil for 3-5 minutes. If you like a runny egg, take the molds out when the egg whites are firm but the yolks are still soft to the touch. Be sure to use a good oven mit or towel when removing the molds from the water bath - they're hot!!!
3. Serve with a good firm toast (like sourdough) or english muffin. You can serve the eggs in the mold or loosen them with a knife and pour out onto a plate.

Variations: You could (of course) add bacon or cheese, probably anything that you would put in an omelet.
Serves: 2
WW: 8 pts (assuming 1 tbsp light butter for greasing & muffin, 1 tbsp 1% milk, and a wheat english muffin)



Me with Jacques and Claudine Pepin