If one is lucky enough to be able to spend some time in Paris they must experience the serenity of a morning stroll. Yes, it is worth it not to indulge in too much champagne for an evening just to be able to wake up with the sun. I remember it, so vividly. The streets are glazed in gold by the sunlight. The shop owners sweeping the sidewalk of their storefronts while the Parisian maintence workers prepare to restore the luster of the French capital clad in their emerald green uniforms. At this hour only a few Parisian citizens can be seen making their way to their places of employment. All is at peace. The thing to do is to find a café and just watch it all take place. I would often go to the local patisserie and order something sweet for breakfast, but on occasion I would seek out Oeufs en Cocotte. This truly was a perfect way to begin the day. The eggs, when softly pierced with a fork, would bring forth a pleasing burst of yolk, the ramekin still warm from the oven. The cream mixed in with the eggs provide this dish with a soothing, silken decadence. The ham gives the appropriate salinity and smokiness in order to achieve a faultless balance. The final integral component is the presence of herbs. No matter what you choose to add to this recipe, chives, parsley or what have you, herbs are a must. Lastly, if your lucky enough, the café you choose will also add mushrooms to add a most welcome pungency rounding out the flavors in this amazing Parisian classic. Oh and did I mention that there is Gruyere cheese in this dish? This is not to be missed and it is very simply prepared!
Before I get into the recipe I would like to introduce you to a new blog authored by an effervescent, young lady named, Tess. She is just starting her blog and will be writing about her new life in Paris. Tess will be beginning her path of study at Le Cordon Bleu. I’m sure she will be sharing her experiences both in her schooling and the city of lights. I have the distinct honor of being her first follower. Now I may know Paris, but Ms. Tess will be able to provide a whole new angle into our favorite city! If you have even a slight interest in Paris you should visit her blog, Pastries and Shenanigans. Check it out soon!
Now for the Oeufs en Cocotte you will need:
1/2 cup of heavy cream
6 mushrooms (your choice), finely chopped
1/2 cup ham, finely chopped
1/2 cup Gruyere, very finely chopped
2 tablespoons herbs such as parsley or chives (dried or fresh), finely chopped
- Preheat your oven to 400 degrees.
- Grease you ramekins with melted butter or cooking spray.
- Pour a tablespoon of the cream into each ramekin along with a quarter of the mushrooms, ham and cheese. I happened to have had 5 people to feed so I used more ramekins making the necessary adjustments to the recipe
- Break an egg into each ramekin and then add another tablespoon of cream on top along with the herbs.
- Bake for 17-20 minutes depending how soft you like your eggs. Season with salt and pepper and serve immediately.
Bon Appetit y Disfrutalo!!…J.M