Here’s a recipe I’ve seen on Rachel Khoo‘s BBC tv show which is very suitable for Easter: eggs in a pot (or ‘oeufs en cocotte’ in French).
It such an easy ‘cooking-from-the-cupboard’ idea, because the ingredients are more or less standard available in our kitchen, and you can vary with them as you feel like it.
This is Rachel’s basic recipe:
150g/5½oz crème fraîche
salt and freshly ground black pepper
handful of chopped dill
Preheat the oven to 180C/350F/Gas 4.
Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
Place a heaped tablespoon of crème fraîche in the bottom of a ramekin, followed by a little dill.
Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more ramekins.
Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
Bake for 15 minutes or until the egg yolks are set to your liking.
If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill.
To give it my own personal touch I have added some cherry tomatoes cut in half, I have replaced the dill with chives and added some grated parmesan cheese on top.
Extra tip: when asparagus season has arrived, these are great to add to the eggs!
Except from writing great and accessible recipe books, Rachel also has a very nice blog.