8/2/2019 Oeufs en Cocotte

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8/2/2019 Oeufs en Cocotte

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Oeufs en cocottewith leeks, spinach, smoked salmon, and cumin

I have yet to tell you about my fascination with eggs. Its about the fond memory I have ofcollecting them at my grandmothers. Its about their beautiful natural shape, so simple and

elegant, and so inspiring to style and photograph. And then there are the countless ways to cookthem. One example is oeufs en cocotte (French for baked eggs). Eating this dish is a show in

itself: You can dip a mouillette (the French word for soldier, as in a thin stick of bread) inthe yellow of the runny egg yolk and watch the bread absorb it like a sponge, before popping the

bread into your mouth. Then start all over again; its exciting every time. These oeufs en cocotteoffer delicate flavors of leek, smoked salmon, spices, cream, and butter that smell like a lazy

brunch on a Sunday, though they are also perfect served as an appetizer. If you dont like a runnyegg yolk, keep in mind that you can always adjust the cooking time to prepare the eggs the way

you like.

Serves 4You will need: four 8-oz

ramekins2 tablespoons (30 g; 1 oz) unsalted

butter2 small young leeks, whites and

greens, cleaned and thinly sliceddiagonally

1 large shallot, finely chopped cup (60 ml) dry white wine or

white vermouth4 oz (125 g, or 5 packed cups)

fresh baby spinach teaspoon ground cumin

Sea salt and pepper2 large slices smoked salmon, minced

4 extra-fresh large eggs6 tablespoons heavy creamFreshly grated nutmeg

1 tablespoon chopped chivesSalmon roe, to serve (optional)

Preheat the oven to 400oF (200oC). Butter four 8-oz ramekins; set aside.

In a frying pan, melt 1 tablespoon of the butter over medium heat. Add the leeks and

shallot and cook on low to medium heat without browning, stirring, for about 7 minutes, untilsoft. Add the wine and cook until the liquid is absorbed; set aside.

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Melt the remaining 1 tablespoon butter in the pan and add the spinach and cumin. Seasonwith sea salt and pepper and cook for about 5 minutes, until the spinach is wilted. Let cool, and

using your fingertips, squeeze the excess water. Finely chop and set aside.In each ramekin, add a layer of leek, then one of smoked salmon. Finish with the spinach.

Carefully break 1 egg inside each ramekin. Pour the cream around the egg yolk, making sure that

it does not cover the yolk. Season with sea salt and pepper and add a pinch of nutmeg and chives.Cook the eggs in a water bath (see Basic Cooking Techniques, page 27, for instructions) for 10to 12 minutes, until the egg white is set and the yolk is still runny. Serve warm with crusty bread

ormouillettes, and if using, top with salmon roe.