Eggs en cocotte are usually called baked eggs but in this recipe the eggs are cooked in a water bath on the hob. The amounts are for 1 serving so multiply with the number of desired servings.
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2 tablespoons olive oil
1/2 garlic clove, minced
1 small tomato, diced
70ml single cream
1 egg, separated
salt and pepper
2 pinches fresh minced rosemary
Method Prep:5min › Cook:19min › Ready in:24min
Heat olive oil in a frying pan and fry garlic over low heat till fragrant. Add tomato and cook over low heat till the juice has evaporated, about 5 minutes. Place in an egg coddler or Kilner jar. The tomato should fill it to about 1/3. Slowly pour the cream over the tomato, it should fill the jar to about 2/3.
Add enough water to a saucepan to about 1/2 the height of your jar and bring to the boil.
Add the egg white to the cream. Add salt, pepper and 1 pinch rosemary.
Reduce the heat so the water is just simmering. Place the jar in the water and close it with the lid. Let simmer for 10 minutes.
Remove the lid and gently let the yolk slide over the white. Add salt, pepper and rosemary. Close and simmer for a further 2 minutes. The yolk should still be slighlty liquid while the white is set.
Remove the jar using potholder gloves and serve at once with freshly baked bread or toast.