Sassy Foods Recipes and Photography

Oeufs en Cocotte (Eggs in Pot): A Nigella Lawson Recipe

Savory creamy simple eggs dish

Photography: Jessy Y.

In my honest and gluttonous opinion, there is only one way to eat eggs: runny. I went from a child who cannot tolerate sunny side up eggs to an adult who can only tolerate a truly runny egg. I’ve featured this photo in my old food blog, The Poor Gourmands, but I wanted to re-write this entry with a few expressions of love toward this everyday staple.
During my hedonistic college years, I used to make this recipe at least once a week. Since this recipe calls for heavy cream and truffle oil, I was happily indulging and happily piling on the calories. I didn’t care – this recipe is cheap, delicious, and with an exotic flair! This recipe evokes a sense of ecstasy that satisfies only the worst of gluttons. On a lazy Sunday morning, this dish is best eaten while fresh out of the oven, over the stove, with the crispiest piece of toast or English muffin.

Nigella Lawson’s Oeufs en Cocotte:
1 egg
1 pinch salt
1 pinch white pepper
1 tablespoon half&half
3 drops white truffle oil

Pop one whole egg, unbeaten, into the ramekin rubbed with butter. Pour the half&half into the ramekin with salt/pepper and some truffle oil. Bake in a hot water bath on 375F for 12 minutes. Extract from oven, set on table, and indulge with the crispiest of breads.
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This entry was written by Jessy Yang and published on October 23, 2012 at 3:20 am. It’s filed under Photography, Recipe, Sassy Breakfast, Savory Recipes and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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