Oeufs cocotte with spring vegetables
Baked eggs delicately cooked in a ramekin with cream, soft cheese, and a spring fondue of vegetables including asparagus and morel mushrooms.
Spring veg fondue (4 portions)
1 Leek (white)
20g Wild garlic
2 Asparagus (spears)
100g Morel mushrooms (or any mushroom you have)
50g Butter
100ml White wine
Salt + pepper
Slice the leek. Sweat the leek in a little oil for 5 minutes, add the butter, sliced mushrooms, asparagus and some seasoning and cook for another 5 minutes without getting any colour.
Add the wild garlic, followed by the white wine and cook until completely reduced, check seasoning.
Oeufs cocotte (1 portions)
2 Eggs (Clarence Court, Seabright sage)
1 Large spoon spring veg fondue
10g Butter
25ml Double cream
30g Soft cheese
Salt+pepper
Chives
Sourdough croûtons
Rub your dish with butter and place a small slice in the base, add your fondue mix, followed by two eggs.
Add your cheese in small chunks and pour over cream. Add boiling water to a pan half way up the egg dish, cover both dishes and bake in the oven at 180C for around 10 minutes.
You want the eggs to set very slowly like a soft wobbly custard. Finish with salt+pepper and chopped chives.
Fry sourdough soldiers in oil and finish with a little butter. Dunk your croûtons into your cocotte and enjoy.
