This recipe was inspired by my brother Thomas. It all started when on the afternoon of December the 31st we called each other to chat, take news from each other, and discuss about out respective menus for the evening party dinner of New Year’s Eve. My brother had put himself in charge of cooking for all of his friends that night, which basically meant that he had put all the pressure on himself.
A couple of days later, while exchanging wishes over the phone for the new year and my birthday early January, we quickly ended up chatting about food again. Thomas apparently nailed it that night, and found out how satisfying it can be to cook for others, as well as to witness at the end of the dinner that everybody has a smile on their face and a happy hand resting on their stomach bump!
Playing chef on that night gave him a new energy, and a thirst for more food experiments. However, after the holidays on that time of the year, he and I rapidly concluded that light dinner is the only acceptable option for the body system to take a rest from the repeated indulgences and excesses of December. Though we also agreed that light didn’t have to mean flavor-free.
Thomas told me about this recipe of Egg Cocotte that he cooked. It is based on creamy goat cheese, cherry tomatoes, herbs and a runny egg. What else do you need to know before jumping on the opportunity to give it a try?! Egg Cocotte usually comes in a small ramekin, but I opted for another bowl size to make it a unique (and a bit larger) dish on the menu of my dinner.
I decided to elaborate the recipe a tiny bit further by making my own creamy goat cheese (instead of using the store bought one), but also by adding pieces of duck cured sausage on top, and grilling on the side some nice garlic and butter mouillettes (aka grilled bread cut in the shape of bread sticks, as they’re primarily supposed to be used for dipping in shell-on soft-boiled eggs; also, you may be interested in knowing that the verb mouiller in French means making wet). It was delicious and perfectly cooked, the combination of all ingredients with the garlic and butter bread being amazing. I’m definitely keeping this quick and easy recipe on the blog to have a quick access to it any evening I come home from work a bit late with no dinner plans in mind!
INGREDIENTS for 2
- 20 cl of heavy cream
- 100 grams of soft goat cheese (without skin)
- 2 large eggs
- a dozen cherry tomatoes
- salt and pepper
- 1 tbsp tarragon
- 1 tbsp dried coriander leaves
- Fleur de Sel
- Duck cured sausage
- 1/2 Baguette bread
- Garlic and butter
- Preheat the oven at 190 degrees Celsius (do not use the fan-assisted position)
- Directly in the bowls, slice the cherry tomatoes the bite size you like.
- In a small saucepan, beat the cream and goat cheese on low heat and reduce the preparation. Salt and pepper. When ready, pour the creamy goat cheese over the tomatoes in the bowls.
- Carefully break an egg in each bowl. Only pepper the white part.
- Insert the bowls inside the oven on the griddle, positioning it on the lowest possible level.
- Bake 10 to 12 minutes, but use your eyes to judge whether it’s ready or not, as you want the egg yolk to be runny and the whites to be just cooked.
- While the eggs cocotte are in the oven, slice the bread in half (lengthwise) and mince the garlic. Heat a pan. Quickly butter the bread and display garlic over the butter. Grill the breads a few minutes on both sides, starting by the buttered side.
- When the bread is ready, cut it in breadstick shape and display them in a small presentation cup.
- Take the bowls out of the oven.
- Add the tarragon and coriander herbs.
- Sprinkle Fleur de Sel over the eggs (including the yolks) using your fingers.
- Slice the cured duck and display over the egg whites.
- Serve immediately along with the bread mouillettes for dipping.
Created and Written by Sophie Rebibo-Halimi. © 2019 All Rights Reserved.