Oeufs en Cocotte with Ceps, Crème Fraîche and Sage



After what might well be described as a chaotic and stressful evening last weekend, I found myself at my parent’s house in Dallinghoo with Dodger (our dog), and the need to make some supper for myself. I’d slept for most of the day and didn’t really want to make anything too substantial, and was conscious that I had not eaten any eggs on Sunday, which surely needed to be rectified. At my flat in London, I have of late lamented that there are no ramekins in the cupboard with which to make oeufs en cocotte. In Suffolk however, there is no such shortage of suitable crockery, and I made the most of that fact. I made three different oeufs en cocotte, and though all were good, this version was really really good.

This makes 1 – multiply for more, obviously


a few dried ceps – rehydrated in a cup of warm water for 30 mins (the intensity of mushrooms in this form really makes the dish)

1 egg

a few shredded fresh sage leaves

a tablespoon or so of crème fraiche

2 dots of unsalted butter, and some for greasing

How to make:

Pre-heat oven to 180 celsius. Boil a kettle with some water. Grease the ramekin with a little butter. Chop up the rehydrated ceps into little bits and place at the base of the ramekin. Add a tablespoon of creme fraîche and a dot of butter. Season with a pinch of salt and some black pepper. Gently break in egg. Add another dot of butter on top, a teaspoon more of crème fraîche, and a sprinkling of sage. Season the egg with salt and pepper. Pour the boiling water into an oven tray so that it is half-way filled up and set the ramekin in it. Carefully place in oven for 6-8 minutes, until the white is set, and the yolk is still runny.

Eaten with:

Fennel and butter lettuce salad with a lemon juice and olive oil dressing, and a crisp white wine.


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