Eggs en cocotte; mushrooms on toast
A saturday breakfast, and I decided to try something a little different. I heated the oven to 180C and cracked eggs into two ramekins that I’d sat on a deep-ish tray. When the kettle had boiled, I poured water in – about half-way up the ramekins. Sadly, one of the ramekins cracked immediately – it must have been old, or just cheap…
Into the oven they went, for a Delia-prescribed 15 minutes. It seemed a little too long, and it turned out it was… the woman must like her eggs fairly solid… In the mean time, I cooked some mushrooms over a low heat in a lidded pan – so they part fried and part steamed. Onto toast with those, and another piece of toast with the eggs.
It was a good breakfast, with orange juice and coffee, and I might try it again, cooking the eggs for half the time… I’ll need a new ramekin though…