Oeufs en cocotte – eitjes in een pannetje (GF-SF)

First of all I want to thank Roeb for my lovely new banner, I love how he has the patience to transform one of my India pictures into this new feature, I don't ;-)

(By the way, Roeb is my creative soulmate!!)

Oeufs en cocotte, it sounds pretty and quite fancy!

Literally it means eggs in a dish or eitjes in een pannetje, not half as nice as en cocotte, it sounds a bit frivolous, like a summer dress in a breeze.

Although it’s somewhat grey today we already had some really nice spring days, on which it was possible to wear skirts and heels, for a few hours, but ok!

I love springtime, everything is growing so fast, you almost can see the leaves unwrapping. It’s a time of all our senses, it smells good, the birds are starting to whistle already in the early daylight, the new nettles are very, very prickly (ow!) , all these shades of baby green are a joy for the eye and the taste of all these new leafy greens is so strong and poignant and what feels better than the first rays of sunlight on your wintery skin!

It’s the time of rejuvenation, of leaving behind old skin, and starting afresh, a new life, a new beginning, light!

This dish perfectly fits in the idea of a light and healthy starter.

Eggs are full of protein, vitamins A, B11, B12, E and D and contain phosphorus, iron and selenium.

Although they contain cholesterol, there is now a lot of evidence that it’s not the cholesterol in eggs that increases your cholesterol, but it’s the intake of saturated fats and trans-fats from all kinds of junk food and processed foods.

I am not going to make propaganda for eating more eggs but I do want to insist on using Organic Eggs. In short: they taste better because the chickens get better food and have a much better life; did you ever see a battery cage?  

O.k.  let’s go on to the recipe:

Oeufs en cocotte (4 pers)

4 organic eggs

4 tbsp crème fraîche

4 tbsp grated goat’s cheese

4 tbsp white wine (optional)

2 gluten free crackers or slices of bread, crumbled

Butter

2 tbsp of freshly chopped herbs, like cress, chives, chervil, parsley etc.

4 ramekins

Pre-heat the oven on 180 ˚C.

Put on the kettle for boiling water.

Butter the ramekins very well.

Break an egg in every one.

In a bowl mix the crème fraîche, cheese and white wine with some salt and pepper and divide it over the eggs.

Divide the cracker- or breadcrumbs over the four eggs and some small knobs of butter.

Put the ramekins in an oven tray and pour in the boiling water gently till halfway of the ramekins.

Put the oven tray carefully in the middle of the oven and bake the eggs about 20 minutes, till they feel firm on the touch.

Sprinkle the herbs on top and serve!

Happy eggs!

Oeufs en cocotte (4 pers)

4 biologische eitjes

4 el crème fraîche

4 el geraspte pittige geitenkaas

4 el witte wijn (kan je weglaten)

2 glutenvrije crackers of sneetjes brood, verkruimeld

Boter

2 el versgehakte kruiden als bieslook, tuinkers, kervel, peterselie, etc

4 ramequins

Verwarm de oven voor op 180 ˚C.

Zet een ketel water op.

Beboter de ramequins goed en breek in ieder een eitje.

Meng in een kom de crème fraîche, kaas en witte wijn met wat peper en zout en verdeel over de eieren.

Verdeel ook de cracker- of broodkruimels over de 4 schaaltjes en wat botervlokjes.

Zet ze in een ovenschaal en vul deze tot halverwege de ramequins met kokend water.

Zet de schaal voorzichtig in de oven en bak de oeufs 20 minuten tot ze gaar aanvoelen.

Bestrooi met de verse kruiden en serveer deze heerlijke eitjes!