Oeufs en Cocotte à l’Anglaise.

Another variation on the traditional French breakfast as described by the Tante Marie Cookbook. Otherwise exactly the same as the genuine article, this one incorporates the more robust flavours of bacon and spring onion, and could well include bits of black pudding should one feel so inclined.



25g butter.

2 cups diced lean bacon.

2 cups chopped mushrooms.

Freshly ground black pepper.

½ cup fresh cream.

2 tblsp chopped spring onion.

2 eggs.



Preheat the oven to 200°C. Place the butter in a small pan over a medium flame and sauté the bacon until slightly crisp. Add the mushrooms and pepper, then cover and sweat over a low heat for 5 minutes, stirring a couple of times. Stir in the cream and bring to the boil. Divide the mixture between two ramekins, sprinkle 1 tablespoon of chopped chives into each and crack an egg on top of the chives. Bake in the oven for 10 minutes and serve immediately.


Serves: 2.


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