I recently watched the movie Julie and Julia and enjoyed it so much that I am now reading the book. Generally I make it a point not to see the movie first, but in this instance I had zero interest in reading the book until I saw the movie... sometimes life just works out that way. A few days ago I was at the point where Julie (who is cooking her way through Julia Child's legendary Mastering the Art of French Cooking and blogging about it as she goes) takes a stab at 'Oeufs en Cocotte', which is quite a step; considering she has never actually eaten an egg 'on purpose' before. This dish, and the omelette she makes next, cure her aversion.

I was intrigued by Oeufs en Cocotte, having never tried nor even heard of it for that matter. Loosely translated, this concoction is eggs baked with some butter and cream in ramekins set in a shallow pan of water. You can keep the recipe as simple or dressed up as you like. Very easy and satisfying. 

You'll need a small shallow ovenproof dish,
The handles on this one aid when taking it out of the water
(or use a small ramekin if you want only one egg and halve the recipe)

Preheat your oven to 350

Generously butter your dish
Layer tomatoes in bottom, sun-dried are the best
Fresh asparagus and/or ham are other suggestions
Add 1 oz of cubed cheese - Fontina in this instance
Season with salt & pepper - I used coarse sea salt - very yummy  

Add your eggs:
I suggest breaking each egg in another bowl first,
then transferring them over one at a time
(just in case you break a yolk)

Season again with salt & pepper

Set your dish in a pan and add recently boiled water halfway up
Transfer to oven

I've made this twice:
With water bath:18-20 minutes - slightly runnier finished product
(good for dipping :)
Without water bath:15-17 minutes - firmer, crispier edges

Remove from oven and turn on the broiler

Add 2-3 tbsp creme fraiche
A good substitute for this is:
2 tbsp 14% sour cream mixed with 1/2 tbsp 10% coffee cream
High fat content is important or it will separate under the heat

 Place under broiler for 1 minute
Dish will continue to cook a bit after it's removed from oven

Garnish with chives or parsley if desired

Enjoy :)

I quite like the premise of blogging one's way through a cookbook...check back tomorrow as I plan to announce the Jane & Mireille 'project'. I realize it doesn't have quite the same ring to it, but I think it will be fun nonetheless!