EGGS EN COCOTTE WITH PINK PEPPERCORNS

pink flowers

Easter is looming on the horizon, looming is not really the right word, at least not for me, because I love Easter, I have so many bright memories of past Easters that I feel forever affectionate to Easter. Maybe I should have written ‘is soon here’ or ‘can be seen on the horizon’. Anyway, we all know what Easter means food wise, eggs, eggs and eggs. And a few other things but this symbol of new life and fertility does fit in so well in Springtime (yes I know that wasn’t HC (hemispherically correct) but I’m doing it anyway) when we are right in a middle of an almost scandalous explosion of beauty and fertility.

Anemones

Eggs en cocotte with Rosé Pepper

So I am proposing an egg dish today, Eggs en Cocotte (which is a horrible mix of languages but I have already been non-HC so I can just continue down the slope of disarray and sloppiness, I’ve already got a good start today) with pink peppercorns. I do love pink peppercorns, they have this nice fruity taste that goes well with both savoury and sweet dishes and let’s not disregard the fact that they look pretty too!

Eggs en cocotte with Rosé Pepper

EGGS EN COCOTTE WITH PINK PEPPERCORNS
2 servings

2 eggs
40 ml/0,17 cup fresh cream
1 tblsp pink peppercorns
fresh chives, finely chopped
fried bread stick/fingers
salt

- Crush the pink peppercorns in a mortar and add them to the fresh cream.
- Butter two small ramekins and carefully crack an egg into each of them.
- Carefully spoon the cream into the ramekins, preferably without covering the egg yolk.
- Put the ramekins into a small oven-proof pan or tray that you have filled with hot water.
- Bake in a pre-heated oven (175°C/350°F) for 7-10 minutes, even more, it depends on how wide the ramekin is and how firm you want the eggs. And your oven too.
- Serve with fried or toasted bread sticks.

Eggs en cocotte with Rosé Pepper

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