Brekky eggs en cocotte
For such an elegant little dish, eggs en cocotte are remarkably simple to make, as Sally shows you with this recipe.
Serves 4
Ingredients
1 tbsp olive oil½ medium onion, finely diced1 clove garlic, crushed3 large tomatoes (about 300g) peeled, seeded and chopped1 tsp olive oilBlack pepper to season4 eggsTabasco sauce to taste2 tbsp snipped chives4 slices thick multigrain bread20g (2 ½ oz) low fat, heart healthy spread
Method
You will need 4 x 125ml ramekins
Pre-heat oven to 180 C / 350 F. Begin by making the tomato sauce. Over a medium heat, using a heavy based frying pan, heat 1 tablespoon of olive oil, add the finely chopped onion and crushed garlic and cook for 2 minutes.
Next add the seeded and chopped tomatoes and season with some freshly ground black pepper. Cook over a medium heat for 15 minutes or until thickened.
Meanwhile, prepare the ramekins by greasing with a little olive oil on a piece of kitchen towel
Break one egg into each ramekin, taking care not to break the yolks
Now, pour the sauce around the outside of each egg so the yolk is still visible
Add a dash of Tabasco sauce and sprinkle with chopped chives
Place the ramekins in a deep baking dish and pour enough hot water to come halfway up the side of the ramekins
Bake for 10-12 minutes or until the egg white is set
Serve with wholegrain toast fingers buttered lightly with low fat, heart healthy spread