Oeufs en cocotte - Waiter there's something in my...................breakfast

or baked eggs for those of us not sophisticated enough to be French!!! This is my entry for this months Waiter There's Something in my......................blogging event which is hosted by Johanna over on The Passionate Cook. I haven't entered this before but look at it every month and think I'll enter and then I don't and the deadline is passed so this month is it as I'd made these on Sunday. I admittedly had these for my tea but you can see why I didn't have breakfast below, these are my absolute favourite breakfast meal of all time!!!

I hadn't intended cooking anything today as my birthday party was last night, I wasn't overly hungover but had just decided there was nothing in particular I fancied making. But true to form I couldn't stay away from the oven for the day but did manage to make somthing simple and gorgeous!!!

These are lovely for breakfast, which is when I normally make them, or for a light Sunday tea when it's pushing 8 o'clock!

For 2 people you'll need:

4 large eggs (I used local organic ones but whatever you use yourself)
4 tbsp cream
salt
enough melted butter to coat the inside of 4 ramekins

I also decided to experiment and used in my eggs

1/4 tsp garam masala per ramekin
1 cherry tomato, chopped
1 spring onion, chopped
1/4 green chilli, finely chopped



Heat the oven to Gas 5/190.
Boil a kettle of water
Butter the inside of the ramekins with melted butter and add the tomato, spring onion, chilli and sprinkle with garam masala.
Crack an egg into each ramekin, sprinkle with salt and pour over a tablespoon of cream on each egg.
Place the ramekins into a deep tin/dish and pour the boiling water in around the ramekins so it comes half way up the sides.
Bake for 15 mins and eat alone or with some buttered crusty bread if you have it.

This recips is one I've used time and time again and the addition of the garam masala is amazing, I wish I had added the changes to my second egg. The husbag normally has cheddar grated into the bottom of his eggs. Just make sure you add whatever additions to the ramekins before the egg and cream as it can burn if it's on the top.

The Indian inspiration comes from Anjum Anand and the water bath idea is from Nigella's latest book Nigella Express as I had been making these before her book came out but never this way which seems to prevent the eggs getting that goldy brown crispy stuff on top of them which I really don't like.

Enjoy or to be all French about it Bon Appetit!!!


Oh and check out my new ramekins, they're from a range called Natural Elements and everything in the range is either lovely matt cream, the sage green you can see here or gorgeous dark matt wood, you can see some of it here on deCuisine.co.uk but I got mine in a shop in Navan called Sage & Stone that's just reopened after being refurbished and I'll be divorced if I buy anything else in there!!!