Recipe: Oeufs en Cocotte
2 small tomatoes, sliced crosswise 1 ¼ cm thick
2 tbsp extra-virgin olive oil
Coarse salt and freshly ground black pepper, to taste
4 tsp unsalted butter, room temperature
110g Gouda cheese, cut into 1 ¼ cm
4 large eggs
8 tsp crème fraiche2 tsp chopped fresh chervil or chives
1 Preheat the oven to 120C.
2 Place a wire rack onto a baking sheet.
3 Place the tomato slices on the rack, drizzle with olive oil and season with salt and pepper.
4 Transfer the tomatoes to the oven and bake until dry and wrinkled, about three hours.
5 Increase the oven temperature to 180C.
6 Brush four 180g ovenproof bowls with butter.
7 Place two slices of tomato in the bottom of each bowl, overlapping slightly.
8 Divide the cheese evenly between the bowls.
9 Crack two eggs into each bowl and season with salt and pepper.
10 Place the bowls on a baking sheet and transfer to the oven. Bake until the yolks are almost set but still slightly runny, about 12 to 15 minutes.
11 Remove from the oven and preheat your grill.
12 Spoon two teaspoons of crème fraiche into each bowl and transfer to the grill.
13 Grill until the tops are brown and bubbly and the whites are set, about one minute.
14 Sprinkle with chervil or chives and serve immediately.