Easiest Way to Cook Delicious Oeufs En Cocotte (With a twist!)

Oeufs En Cocotte (With a twist!).

You can cook Oeufs En Cocotte (With a twist!) using 6 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Oeufs En Cocotte (With a twist!)

1. Prepare 6 of potatoes (non-waxy, e.g. russet).
2. Prepare 6 teaspoons of sour cream.
3. It's 6 of small eggs.
4. You need 12 teaspoons of shredded cheddar cheese.
5. You need of salt, pepper, herbs.
6. Prepare of aluminum foil.

Oeufs En Cocotte (With a twist!) step by step

1. Preheat your oven to 200 degrees celsius..
2. While preheating, start on individually wrapping each potatoes with aluminum foil..
3. Once your oven have preheated, bake your wrapped potatoes for 1 hour and 15 minutes, or until it becomes fork tender. While it is baking, you can leave the kitchen and do other stuff. Do not turn your oven off. Leave it on..
4. Once the potatoes are cooked, take them out of the oven, unwrap the potatoes, and leave them to cool for 15 minutes..
5. While the potatoes are cooling, prepare the cream. Season the 6 teaspoons of sour cream with salt and pepper. Add herbs or other seasonings like garlic powder, cayenne pepper, the list is endless. Set this mixture aside..
6. Once the potatoes are cool enough to handle, use a sharp knife to cut the top off. Scoop off the flesh inside until a small border is left. The border should be just under 0.5 cm..
7. Season by sprinkling the craters with pinches of salt and pepper. Spoon 1 teaspoon of the cream into the potato each. Crack the small egg into the potato over the sour cream. If you only have bigger eggs, it is ok to let the egg white overflow..
8. Lastly, top the potatoes with 2 teaspoons of cheese each. You dont need to use cheddar, just use a hard/sharp cheese like red lester or parmesan. Bring this back to the oven to bake. Cooking temperatures in the next step. Top the potatoes with some black pepper as well..
9. MAKE SURE YOUR EGGS WERE AT ROOM TEMPERATURE!!! 200 degrees celsius Runny eggs: 7-8 minutes. Firm white, runny yolk: 10-12 minutes. Firm white and yolk: 15 minutes..

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