Coddled duck eggs with ham and chives
Saturday 02 October 2010
Also known as oeufs en cocotte, this dish seems to have disappeared off restaurant and dinner-party menus. I'm not really sure why, as it's the perfect breakfast or brunch dish. Perhaps it's time for a revival?
4 duck eggs
Butter for greasing
120ml double cream
A couple of thick slices of good-quality ham, finely chopped
1tbsp finely chopped chives
Salt and freshly ground black pepper
Preheat the oven to 180C/gas mark 5. Grease some ramekins or similar with a little butter and carefully crack an egg into each dish. Place the ramekins in a roasting tin containing about 3cm of boiling water and bake in an oven for 7-8 minutes or until just set.
Meanwhile, in a small saucepan, bring the cream to the boil with the ham and chives, season and simmer until it thickens.
Transfer the ramekins to small side plates or similar and spoon the cream mixture on top and serve immediately.
Children's bookseller wins The Independent's new author search
Board creates magnetic field to achieve lift
Life & Style blogs
- 1 Jack the Ripper: Scientist who claims to have identified notorious killer has 'made serious DNA error'
- 2 Banksy arrest hoax: Internet duped by fake online report claiming artist's identity has been revealed
- 3 Former East 17 frontman Brian Harvey turns up at Downing Street and 'demands to speak to Prime Minister'
- 4 Kentucky gang rape: 15-year-old boy left in critical condition after sexual attack by group at party
- 5 Paralysed man Darek Fidyka walks again after treatment by British doctors on brink of 'cure'
iJobs Food & Drink
£30 - 50k (DOE) + Benefits: Guru Careers: We are seeking a SCRUM Master to joi...
£13,520: Recruitment Genius: As this role can be customer facing at times, the...
£50000 - £60000 per annum: Sauce Recruitment: A successful entertainment, even...
£25000 - £30000 per annum + benefits: Ashdown Group: A fantastic opportunity h...