I kept going into the local independent Department store, and seeing the dinkiest cutest ramekins styled to look like mini-casseroles exactly matching the range of saucepans I already own. I knew there was very little practical reason to get them, but I just adored the cute dinkiness of them. Eventually, I could resist no longer and two were acquired
Next question was - what to do with them. I concluded that although they can be used to serve soup, dips etc, but there is possibly only one dish which can be cooked in these mini-casseroles: eggs en cocotte.
There are so many recipes for eggs en cocotte with numerous variations, but I plumped for an over-complicated Delia recipe. Now, I love Delia as much as the next person, but even I have to concede she has a habit of making simple home cookery too elaborate and labour-intensive. Here is her recipe for Eggs en cocotte with morel or porcini mushrooms
Note: Start by soaking the morels or porcini about 30 minutes ahead of time.
And: Let it cook very gently, without a lid, for 25-30 minutes
Now let the eggs bake for 15 minutes
This is not a breakfast dish
Mind you, Rick Stein's is hardly any better, just more coy
- continue to cook until all the excess liquid has evaporated (erm, how long, Rick?)
- 30 mins to 1 hour preparation time
- 30 mins to 1 hour cooking time
That's why I like Delia - she's clear even when she's over-elaborate
And actually, despite the half hour soaking and half hour reducing, it wasn't that difficult. Base of mushrooms, crack an egg into the ramekin, spoon on the creme fraiche, stick it in a bain marie, and sure as eggs is eggs, you've got a tasty and filling brunch dish
