2 1/2 teaspoon unsalted butter
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
4 large eggs
4 slices white bread

Variation 1
4 tablespoons cooked peas

Variation 2
4 tablespoon chopped cooked ham

Variation 3
8 teaspoon minced green herbs
4 round croutons


1. Butter the inside of 4 1/2 cup souffl╚ molds with 1/2 teaspoon of the butter, and sprinkle each lightly with the salt and pepper. Break one egg into each mold. In a large saucepan or high-sided skillet with a lid, bring 1/2 inch of water to a boil. Place the molds in the water and cover with a lid. Boil gently for about 4 minutes, until the whites are set but the yolks are still soft inside.

2. Meanwhile, toast and butter the bread. Trim off the crusts and cut each slice into 4 thin rectangular strips and serve with the eggs.

3. Variation 1. Place 1 tablespoon of peas in the bottom of each buttered mold and break egg on top. Cook as directed.

4. Variation 2 After cooking the eggs, sprinkle with 1 tablespoon of the chopped ham. Serve

5. Variation 3. Press 2 teaspoons of the herbs in the bottom and around the sides of each of the buttered molds. Break an egg into each and cook as directed. To serve, run a blade of a sharp knife around each cooked egg and unmold on a round crouton.
Jacques Pepin uses small ramekins for this dish. You can use a souffl╚ mold or any container which will just hold the egg. With this cooking method, you can add a variety of seasonings to the eggs such as peas, ham, or minced herbs.
Oeuf Cocotte ˝ Eggs In Ra
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