Eggs cocotte with lap cheong

Eggs cocotte with lap cheong

Oeufs en cocotte avec saucisse chinoise

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

Known in French as oeufs en cocotte, this dish is named for the ramekins in which the eggs are cooked. Traditionally cooked with a little bacon or ham, I’ve used lap cheong sausage instead, which adds an even deeper, tastier flavour.

Ingredients

Quantity Ingredient
4 teaspoons unsalted butter, softened
1 lap cheong, diced, (Chinese sausage; see glossary)
35g shredded comte cheese, (see glossary); if unavailable, use gruyere cheese
4 free-range eggs
8 teaspoons pouring cream
1 spring onion, thinly sliced
toasted baguette slices, to serve

Method

  1. Preheat the oven to 140˚C. Take four 60–80 ml ramekins and butter each with a teaspoon of the butter.
  2. Heat a frying pan over medium–low heat. Add the lap cheong and stir-fry for 4 minutes. Spoon the lap cheong into the bottom of each ramekin, dividing it equally. Take half the cheese and divide it equally among the ramekins.
  3. Break one egg into each ramekin, then top each ramekin with 2 teaspoons of the cream. Sprinkle the remaining cheese on top.
  4. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins. Transfer to the oven and bake for 12–20 minutes, or until the egg yolks are set to your liking.
  5. Season with sea salt and freshly ground black pepper. Garnish with spring onion and serve with the toasted baguette slices.
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