Oeufs en cocotte with creme fraiche

The newest foodie to join the BBC is Rache Khoo in The Little Paris Kitchen. på BBC. She trained at Le Cordon Bleu in Paris, opened up her small flat as a restaurant and is now cooking away in this series where she focusses on Parisian food, often with a little twist.

In one episode she made oeuf en cocotte, which I have made before too, but she used creme fraiche instead of cream. I had to try this because I adore creme fraiche and always have some at hand in the fridge. However, you do need to like creme fraiche a lot I think to appreciate this recipe as it is a little sour. Instead of serving the cocottes with salmon roe and dill I used truffle oil to flavour mine.

Oeuf en cocotte with creme fraiche and truffle oil, 1 portion

1 egg

50-100 ml creme fraiche (full fat)

salt & pepper

grated nutmeg

a few drops truffle oil

Spoon most of the creme fraiche into a ramekin and season it with salt, pepper and nutmeg. Crack the egg on top and place another dollop of creme fraiche on top. Add the truffle oil and place in a roasting tray. Pour lukewarm water into the roasting tray so it reaches half way up the sides of the ramekin. Place in 160C oven and bake for about 15 minutes. Longer if you want your eggs more set. Serve with soldiers.