Ouefs En Cocotte. Or; posh egg and soldiers

This recipe is an amalgam of a recipe from the website The Kitchn and a Nigel Slater one from Real Fast Food.

It basically feels a Ron Swanson need I have for all real breakfasts to contain eggs. Cereals are for livestock and Scotsmen, to paraphrase Samuel Pepys. Sweet Jesus, there’s a broad range of cultural refence in that paragraph.

It’s almost as easy as boiling an egg, and it feels a little more bougie and adult to say some mouthful of French cuisine than chucky eggs, egg and soldiers, or dippies.


Per egg

1 ramekin
1 egg
50 ml cream
A little good hard cheese


Okay. So this can all be done in 15 minutes. Preheat the oven to 170c.

In a milk pan, melt the cheese and cream together. Once melted, pour the mixture into the ramekin.

Crack an egg into the ramekin. Put the ramekin in an appropriately sized baking tray or dish, and fill with warm water to 2/3 of the way up the ramekin.

Put in the oven for 10-15 minutes, till the egg is just set. When it’s done, make a couple of rounds of buttery toast, and cut into 1 inch wide strips.


Season with pepper, eat, and Happy breakfast.


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