I had a decidedly unchocolatey Easter, although I did spend a beautiful day at the gargantuan antique market in Isle sur de Sorgue. So to compensate, yesterday I decided to make a traditional French egg dish.
The eggs here in France are always brown. I love the way they look so....organic. In fact, they're probably the same egg...just a different breed of hen. And they are most likely a pain if you want to to dye them a pastel yellow, but they are beautiful in all their natural glory.
Anyway...where was I? Oh yes, the recipe. Breakfast in France is usually a little bread and jam and coffee (nope, no sausage and hashbrowns here!) so this dish is normally served as a dinner. It was so nummy and simple that I have to share it.
Oeuf Cocotte au Roquefort
- 1 fresh egg
- 3 or 4 walnuts, slightly chopped(they're much better if toasted beforehand. I always keep toasted walnuts in the freezer)
- Roquefort or other blue cheese
- 1-2 tablespoons of cream (yes, cream. This is France)
- nutmeg (fresh grated is the BEST)
- salt and pepper
Set the ramekin in a somewhat larger baking dish and prepare a bain marie by pouring boiling water into the larger dish until it's about halfway up the side of the ramekin. Bake for about 10 minutes. Watch the cocotte...you want the white to be just set and the yolk runny. At least that's what they tell me. I, however, do not like runny eggs so I cooked mine a little longer. And it was not "ruined"!
Another Easter item of note: I did not see one giant, walking, talking Easter bunny at any of the shopping areas here in Aix en Provence! Can this be true? Who, if not the Mall Bunny, will bring the eggs? Well, of course, the Flying Bells! And I did not see one single, walking, talking, ginormous Flying Bell. Anywhere!
This recipe was originally published in Stephane Reynaud's cookbook, Ripailles, Traditional French Cuisine, but I found it in my Anglo-American of Provence Group newsletter (AAGP) thanks to Jennifer Dugdale