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French soft boiled eggs with camelina oil
Oeuf cocotte, or French soft boiled eggs is a simple yet very special egg breakfast. What distinguishes it from other egg dishes is that it is prepared in a steam bath. You can enjoy it plain or with some steamed vegetables, or even some fried bacon.
Production
01
Separate the broccoli into its small flowers and get it blanched in bubbling water for 4-5 minutes. When it is done, drip off the water.
02
Slice the spring onions into very thin rings.
03
Grease thinly the inside of two bakeable forms with rape seed oil. Put the broccoli, the onion and one L sized egg in each. Salt and pepper it and sprinkle on them a teaspoonful of cream.
04
Place the forms in a deep baking bowl filled with hot water so that the water reaches up to half length of the forms. Steam them in an oven pre-heated to 180C for about 8-12 minutes, depending on how soft you wish to eat them.
05
Before serving, dash a teaspoonful of camelina oil on each egg.
Tip:
Your “Oeuf cocotte” is best if the white of the egg reaches jelly-like solidity but the yolk remains creamy.
Ingredients
2
ts
50
g
broccoli
1
sprig(s) of
scallion
2
piece(s)
egg
1
pinch
1
pinch
2
coffee spoon
heavy cream