Oeuf en Cocotte au Chorizo – Coddled Egg with Chorizo

Excuse my French, literally. Ordinary food sounds more fancy in French, doesn't it? Imagine saying "Oh, I just made Oeuf en Cocotte for breakfast this morning." It sounds like you put more effort into cooking it and not just a simple dish of coddled egg (or eggs). It is my favourite breakfast, especially when I have to feed the crowd (more than 2 is the crowd for me!)

For 2 you will need:

2-4 eggs

2 tablespoons chopped, cooked chorizo

2 tablespoons grated cheddar cheese

2 tablespoons of crème fraiche (or 1 tablespoon sour cream and 1 tablespoon thickened cream mix together)

A dash of pepper

Butter

2 ramekins

4 slices of French bread stick

Pre-heat the oven to 180 degrees C. Grease the ramekins with butter. Divide chopped chorizo between both ramekins and topped with grated cheese. Break an egg or 2 (if you have a healthy appetite) onto the chorizo and cheese in each ramekin. Butter the bread slices and place them on the baking sheet.

Bake the eggs for about 10 minutes and add crème fraiche on top before baking for further 5 to 7 minutes. You can also bake the bread at the same time on the lower shelf.

Sprinkle with a bit of freshly ground pepper. Serve warm with bread.