This morning, getting ready for a lazy Saturday, I wished very much that I was back in Paris where I could walk downstairs and around the block and pick up some fresh, hot croissants at the corner boulangerie. Alas, Sunset Park is not Paris and I have yet to try the croissant-like pastries in the Chinese bakeries. Fortunately, the other day I had bought some creme fraiche on a whim. In addition, missing the bi-weekly farm fresh eggs from our CSA, I picked up a dozen eggs fresh from a farm in Pennsylvania at the Co-Op. Flipping though I Know How To Cook I found a recipe for Ouefs a la Cocotte, or eggs in ramikens with creme fraiche. While not a crispy, French croissant, these did satisfy my French breakfast craving.
Making these are very easy and the amount of ingredients depends on how many you are making. Creme fraiche is a cultured cream that is less sour than sour cream, but still viscous. It is good in sweet and savory dishes. It is common in France, but not as common in the United States. For those living in the Northeastern US Vermont Creamery makes a nice, organic creme fraiche.
Ouefs a la Cocotte
1. Pre-heat the oven to 425 F
2. Boil water
3. Pour boiling water into a baking dish until half full. The water helps steam the eggs as they cook.
4. Place ramekins in backing dish (you will need one ramekin per egg).
5. Spoon 2 teaspoons of creme fraiche into each ramekin and bake for 2 minutes.
6. Crack one egg in each ramekin and spoon creme fraiche on top (about a teaspoon) and season with salt and pepper.
7. Bake for 8 to 10 minutes until the eggs have set.
You could also add ham to these, or fresh herbs.