CookEat Recipe
Egg Cocotte Egyptienne
Eggs baked over creamy sweet corn with a light Parmesan topping.
Method
Steps
Step 1
Preheat a conventional oven to 325°F. Take the half pint of plain ready-to-eat canned whole-kernel sweet corn and drain thoroughly. Put it in a small saucepan with the half ounce butter, one and a half gills pasteurized cream, two saltspoons salt, half saltspoon cayenne and half saltspoon grated nutmeg. Mix gently and boil for ten minutes.
Step 2
Divide all the hot corn mixture evenly between six small ovenproof egg-cocotte dishes on a baking sheet. Carefully crack two fresh eggs into each dish. Divide the separate total half teaspoon salt and two saltspoons white pepper evenly across all six dishes, then sprinkle the one tablespoon grated Parmesan evenly over all of them.
Step 3
Bake the individual dishes in the 325°F oven. Begin checking after five minutes and continue until both whites and yolks are firm in every dish. Remove with oven mitts and serve promptly.
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