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    Crab and eggs en cocotte

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    Crab and eggs en cocotte

    • Preparation time: 15 minutes, plus cooling
    • Cooking time: 30 minutes
    • Total time: 45 minutes, plus cooling

    Serves: 2


    10g unsalted butter
    1 small echalion shallot, finely chopped
    100g white crab meat
    1½ tbsp lemon juice
    1 tsp Dijon mustard
    splash Worcestershire sauce
    1 tsp clear honey
    1 tbsp chopped chives, plus extra to serve
    4 tbsp double cream
    2 eggs
    pinch cayenne pepper
    4 slices Waitrose 1 rye and wheat dark sourdough, toasted


    1. Preheat the oven to 160˚C, gas mark 3. Heat the butter in a small saucepan and, when foaming, add the shallot. Fry gently for 6-8 minutes until soft. Take the pan off the heat and stir in the crab, lemon juice, mustard, Worcestershire sauce, honey, chives and 2 tbsp double cream; season.

    2. Divide the crab mixture between 2 ramekins or small, individual heatproof baking dishes. With the back of a spoon make a dent in the middle of the crab mixture; crack an egg into each. Spoon 1 tbsp cream over each egg, season and sprinkle with a dash of cayenne pepper.

    3. Put the ramekins on the middle shelf of the oven and bake for 15-20 minutes, until the whites are starting to set but still a little soft. Remove from the oven and allow to cool for 2 minutes. Sprinkle with more chives and serve with the rye toast.

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    This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue


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