As I mentioned in the previous post, Felipe hosted a breakfast yesterday and I was meant to bring something... but because I woke up with a slight hangover from Alex&Carol’s gathering, I was shattered… almost didn’t make it to breakfast let alone cook something … so it was all down to Felipe to impress his guest and oh yes, he did a great job!
When I arrived everything was beautifully prepared, from fruit salads to baked eggs and fresh homemade brioches (prepared the previous day) and to accompany the meal, Felipe made a very punchy “A la Flip Bloody Mary”. It was delicious however he added garlic to the mix and although I LOVE garlic, it didn’t quite work for me with this drink. And note that if you plan on going out, don’t go near it… or you will be smelling of garlic from a distance!
For me the 'Oeufs en Cocotte' were the winner: they were beautifully cooked and so tasty! Felipe used Julia Child’s recipes for both the eggs and the brioches from the bestselling cook book of all times 'Mastering the Art of French Cooking'. The book is fabulous and has all her recipes, the only downfall is the fact that there are no pictures to go with each recipe, something we find quite essential.
Thanks Felipe for such a lovely breakfast and if you decide to share the secret on your fabulous brioche, I’m sure our readers will be very pleased!
Oeufs en Cocotte (baked eggs)
from Julia Child – Mastering the art of French cooking
Per ramekin:
1/2 teaspoon butter
1 ramekin 2 1/2 to 3 inches in diameter and about 1 1/2 inches high
2 tablespoons whipping cream
A pan containing 3/4 inch of simmering water
1 egg
1. Preheat oven to 375 degrees. Butter ramekin/s. Break an egg into the ramekin. Pour in a spoonful of cream over the egg and top with a dot of butter.
2. Place in middle level of preheated oven and bake for 7 to 10 minutes. The eggs are done when they are just set but still tremble slightly in the ramekins. They will set a little more when the ramekins are removed, so they should not be overcooked.
3. Season with salt and pepper and serve. The ramekins may remain in the hot water, out of the oven, for 10 to 15 minutes before serving. To prevent overcooking, remove eggs from oven when slightly underdone.
from Julia Child – Mastering the art of French cooking
Per ramekin:
1/2 teaspoon butter
1 ramekin 2 1/2 to 3 inches in diameter and about 1 1/2 inches high
2 tablespoons whipping cream
A pan containing 3/4 inch of simmering water
1 egg
1. Preheat oven to 375 degrees. Butter ramekin/s. Break an egg into the ramekin. Pour in a spoonful of cream over the egg and top with a dot of butter.
2. Place in middle level of preheated oven and bake for 7 to 10 minutes. The eggs are done when they are just set but still tremble slightly in the ramekins. They will set a little more when the ramekins are removed, so they should not be overcooked.
3. Season with salt and pepper and serve. The ramekins may remain in the hot water, out of the oven, for 10 to 15 minutes before serving. To prevent overcooking, remove eggs from oven when slightly underdone.
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