Eggs in cocotte (basic recipe)
For 4 portions
Eggs - 4
Salt, pepper
Butter – 25 g
- Butter four egg cocottes.
- Break an egg carefully into each.
- Place the cocottes in a saute pan containing 1 cm water.
- Cover with a tight-fitting lid, place on a fierce heat so that the water boils rapidly.
- Cook for 2-3 minutes until the eggs are lightly and serve.