Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Friday, April 22, 2011
Oeufs en Cocotte & Dave's Butter-Wheat Bread
Notice the steam rising from the hot bread. Mmmmm.
Oeufs en Cocotte is a French dish. It can be cooked with mushrooms, ham, smoked fish, veggies, just about anything you like with eggs. Sauces in the bottom of the ramekins are good too. Marinara sauce, Alfredo sauce, Salsa, etc. This recipe is very basic with butter and cheese in the bottom and cream on top. Get creative! And be sure to serve these with Dave's Butter-Wheat Bread (recipe below). This is Dave's own recipe, and it is my favorite bread lately, so rich and hearty and wonderful!
Oeufs en Cocotte 2 eggs per serving 1 Tbsp shredded cheese per serving (any cheese you like) 1 small pat of butter per serving 1 Tbsp half & half, cream, or milk per serving Salt & Pepper to taste Herbs & Spices to taste (I used a mixture of rosemary and oregano)
Place pat of butter in the bottom of each ramekin. Top with 1 T cheese. Drop two eggs carefully over cheese. Spoon 1 T cream/milk over eggs. Sprinkle with salt, pepper, herbs and spices. Bake in a 350ºF oven for about 30 minutes or until cooked with soft yokes (to taste). Serve with Dave's Butter-Wheat Bread.
Dave's Butter-Wheat Bread 2 1/2 tsp instant dry yeast 1/2 cup lukewarm water 1/2 cup lukewarm milk 1/2 cup apple sauce 1/2 cup orange juice 5 T melted butter 1 1/2 tsp salt 1/4 cup honey 1/4 cup dry milk 3/4 cup mashed potato flakes 15 oz whole wheat flour
Put all of the ingredients in a large mixer bowl. Mix using the paddle (rather than the dough hook). Dave suggests beating it for 10 minutes on medium. Dough is sticky. Cover and allow to rise in a warm place until double. Shape and place in greased 9"x 5" loaf pan. Allow to rise about 60 - 70 minutes until it crowns the pan by about 3/4". Bake at 350ºF for about 45 minutes or until done.