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    Matt McAllester's oeufs en cocotte

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    Matt McAllester's oeufs en cocotte

    A classic egg dish, best served with toast

    • Preparation time: 2 minutes
    • Cooking time: 8 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 4


    • 4 tbsp double cream
    • 4 medium eggs
    • 20 g butter


    1. Heat the oven to 220°C, gas mark 7. Divide the butter between 4 ramekins, then place on a tray in the oven. Once the butter has melted, break an egg into each ramekin, then cover with foil.
    2. After 6 minutes, when the eggs are nearly set, pour 1 tbsp double cream on top of each and cook for a further 30 seconds. Season with the salt and pepper and serve with toast.

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    5 stars