Thursday, 28 March 2013

'Oeuf cocotte' with blue cheese cream...


Baked eggs with a blue cheese cream.  A quick and delicious recipe for egg lovers for Easter...that needs only a few ingredients!!!  It makes a wonderful lunch or starter.  You can make it many ways, my favourite along with the blue cheese are foie gras cream or a cèpe cream.  You could do a simple cream with fresh herbs or even smoked fish - endless combinations!

For 4 persons, you will need :

4 really fresh eggs
250 ml (1 cup) of cream of your choice (less/more if your ramequins are small/big)
4 tablespoons (or more!!) of blue cheese (or parmesan cheese if you don't like blue cheese)
a little grated nutmeg
salt an pepper

Grease four ramequins with a little butter.
Set the oven 200°c/400 °f.
Slowly heat the cream in a pan and melt the cheese in it.
Season to taste (some blue cheeses can be very salty) and grate in the nutmeg.
Fill each ramequin with two tablespoon of the sauce.
Break your eggs separately in a small bowl (to make sure there is no shell)
and delicately slide the eggs into the ramequins,  cover the eggs with the remaining sauce.
Pop in the oven between 8 to 12 minutes - depending on the size of your ramequins and how you like your eggs to be cooked. (The sauce, being hot, speeds the process up, but if using cold cream add another five minutes).

Serve immediately with lots of crusty bread!!!

*   *   *   *   *

WISHING EVERYBODY A VERY HAPPY EASTER ...

39 comments:

  1. Hi Ivan! This sounds fabulous! I can't wait to try it! I'll let you know how it goes! I hope you and Mark have a lovely Easter! It's warm and springlike here, but more snow supposedly on the way! Take care!

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    Replies
    1. Back again! I bought my ramequins yesterday ~ now I just need blue cheese! Yes, some of us are actually ramequin deficient! I hope you and Mark are having a good Easter weekend!

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    2. Hello Louise,
      We all need ramequins in our life and will shall be doing soufflés soon so they will be used!! Happy you like this idea it's so simple and can really be flavoured with many things. Thank you, I am having a lovely Easter with my Parents and Niece who are here for the week (Marc is in Canada just for the weekend!)
      HAPPY EASTER!
      Ivan

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  2. Replies
    1. Hello Helen,
      Thank you, pleased you like it.
      Ivan

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  3. Ivan, I am a cheese addict....adoring blue cheese. This looks amazing! I am also loving your new header with your sweet pug....and the background....you have become quite the techie!

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    Replies
    1. Hello,
      Me too (cheese addict!)! Happy you like it. I just keep pressing buttons and the blog seems to get a bit brighter and hopefully better!!
      Happy Easter!
      Ivan

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  4. I love eggs however a wee bit simpler. I suspect your rendition is so flavourful with all the possible additions. Crusty bread just tops it off.

    Happy Easter and all the best this w/e with your family coming to visit.

    Hugs to Aston!

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    Replies
    1. Hey Sophie and Ron,
      Eggs, we all have a favourite and I think I love 'all' the ways, but it is kind of rich, so I get this may not be to everyone's choice (and dairy which you don't have also). Hope the Easter bunny came by and brought you some eggs... Chocolate ones!
      Happy Easter and thanks for the wishes!
      Ivan

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  5. This I am sure is wonderful! I'd have to 'work myself up' to this recipe as I am new to having eggs as a meal. It is easy though, so you never know!
    Happy Easter to you and your family. Enjoy.
    Jim

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    Replies
    1. Hi Jim,
      Its a really good starter and the additions are endless, I know cream is not possible but a variant with tomato pulp and herbs and a splash of soya would work.
      Thank you for your wishes and a Happy Easter to you three and all your family.
      Ivan

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  6. OMG, my mouth started watering just from reading this! What a delicious meal! Thank you & Happy Easter!

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    Replies
    1. Hello Mary,
      Happy this pleases you, it is so quick but a little surprise in a pot and it is something I just love to eat!
      Happy Easter to you also!
      Ivan

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  7. Ivan, you can make anything look delicious!

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    Replies
    1. Hello Terry,
      Thank you, I do try the camera helps at times!
      Happy Easter!
      Ivan

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  8. That dose sound really good, Happy Easter.

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    Replies
    1. Hello Jill,
      Pleased you like this, just finished my last photo and posted - I also had a few shoe photos so couldn't decide which pair LOL!
      Ivan

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  9. Hi Ivan, that recipe looks delicious! a wonderful idea for Easter. Thank you

    Marina

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    Replies
    1. Hello Marina,
      Happy this appeals to you, it make a really nice starter to a meal.
      Wishing you and your family a happy Easter!
      Ivan

      Delete
  10. This looks delicious. Must give this one a try.

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    Replies
    1. Hello Paul,
      Hope you are mending day by day. Pleased you like it it's very French and quite quick to do.
      Happy Easter.
      Ivan

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  11. Yes, a great idea. Nice as an appetizer, and different each time with different cheeses. Thanks and Happy Easter.

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    Replies
    1. Hello Ken,
      Thanks for stopping by. Yes, as you say all cheeses are good but you must give the foie gras one a go - so, so good, just melt in some (leftover!) pâté to the cream!
      Happy Easter to you Both.
      Ivan

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  12. Ohhhhh, I remember something similar when I lived in France! Have a great day :D

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    Replies
    1. Hello,
      I know it was in Paris I first tried it it used to be quite popular back then. Hope you give it a go to bring back memories!
      Happy Easter!
      Ivan
      :-D

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  13. Linda Stoddard29 March 2013 16:16

    These look delicious, Ivan. I recently purchased way too much gorgonzola and trying to use it up. This will be perfect. You're always right there with just the right recipe ;-)
    xLinda

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    Replies
    1. Hello Linda,
      That sounds wonderful, I adore gorgonzola! Happy to help!
      (Will e-mail this week!! Sorry will explain!)
      Happy Easter to you!
      Ivan x

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  14. Hi Ivan,it looks so tasty.
    Happy Easter to you!
    :)

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    Replies
    1. Hello Andrea,
      Pleased you like it!
      Wishing you and your family a Happy Easter!
      Ivan

      Delete
  15. This looks wonderful. I love eggs and need no excuse to eat them in any variety of ways.

    Happy Easter to you, Ivan! x

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    Replies
    1. Hello Gillian,
      I am the same, eggs perfectly cooked you can't beat them!! Have a wonderful trip to Denmark.
      Happy Easter to all your family.
      Ivan x

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  16. Ivan, this looks delicious and so simple. I especially like the dash of nutmeg. I've bookmarked the page.

    Happy Easter to you!

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    Replies
    1. Hello Kittie,
      Very pleased this appeal to you, a very classic French dish! I like to add nutmeg as a base not I really like it in this.
      Happy Easter!
      Ivan
      p.s. Oyster mail half done!

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  17. So glad I came back. My comments didn't post :( Thanks for this recipe, Ivan. Tom and I are huge egg fans. And we really appreciate these simple and quick recipes. Keep them coming!
    Have a wonderful Easter! x Loi

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    Replies
    1. Hi Loi,
      I am pleased you did come back! (that has happened to me a few times!) Happy you like this one and you can change the flavourings so easily which is fun!
      Happy Easter to you both.
      Ivan

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  18. I have the cutest little red cocottes from my husband's grand-mere that I love baking eggs in, and since I'm up here visiting here in Auvergne, I think I'll pick up a wheel of bleu d'Auvergne to use in this recipe :)

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    Replies
    1. Hello Sara,
      The cocottes sound beautiful and bleu d'Auvergne will be perfect (love that cheese!)
      Ivan

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  19. Ivan - this sounds fantastic! I love blue cheese but I also like the idea of using Parmesan ... Maybe with a few little bits of prosciutto tossed into the bottom of the ramekins. Great recipe.

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  20. Hello Laura,
    Happy you like this, yes, you can add what you like and make it your own it is wonderfully simple but always a treat. Foie gras is really good in this!
    Ivan

    ReplyDelete

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