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Eggs En Cocotte

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Eggs En Cocotte

Our Eggs En Cocotte combines silky crème fraîche, a hint of Pecorino Pepato, and the delicate pearls of Petuna Black Pearl Trout Caviar for a dish that’s effortlessly elegant. Made with simple ingredients for a flavourful, restaurant-worthy meal at home.
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Course Brunch
Cuisine French

Equipment

  • ramekins, enough for individual servings

Ingredients
  

Eggs en Cocotte, per person

  • 2 Kangaroo Island eggs
  • 1 tbsp crème fraîche
  • 1 tbsp Pecorino Pepato, finely grated

To serve

  • Petuna Black Pearl Trout Caviar, allow 1-2 tsp per person
  • pinch of fresh chives, finely chopped
  • buttered sourdough toast

Instructions
 

  • Preheat the oven to 180°C
  • Crack two eggs into each ramekin
  • Top with the crème fraîche and sprinkle with grated Pecorino Pepato
  • Bake for 12–15 minutes, or until the egg whites are just set and the yolks are still soft and oozy

To Serve

  • Garnish with a generous dollop of trout caviar and sprinkle of chives, serve with buttered sourdough toast
Keyword Caviar, Eggs, elegant, foodlover

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