Sunday, 19 May 2013


I have a whole week to myself as Mr A is away in Durban for a work trip. Times like these are great for some serious creative concentration, especially useful now as the next Pork Order is coming up and I'm hatching some great plans for the next Pop Up Dinner.

There might even be an on location luncheon this time around too, as Craigantlet Farm ( where the piggies come from) has an opening with their on site accommodation. Lunch and a stay-over on a beautiful farm in Bot River sounds like a perfect winter break away to me.....

In the mean time it looks like I'm cooking for one.

Oeufs En Cocotte (Eggs in pots)
It's taken me way too long to have a go at cooking eggs this way. So easy and delicious, they also look so impressive because they are not being presented in all the usual ways - poached, boiled, fried or scrambled. The recipe is from the adorable Rachel Khoo of My Little Paris Kitchen fame. If you don't know who she is, make sure to find out and enjoy some of her wonderful episodes from her cooking TV series. You can easily multiply this for the number of people needing breakfast.
Or make 2 if you are hungry. They are that good ! Also, feel free to embellish this little dish to your liking. Add in some chilli or sprinkle with hot sauce, stir in some mustard with the creme fraiche or flavour with extra chopped fresh herbs.......

serves 1

1 whole egg
3 tables spoons of creme friache
salt & pepper
grating of fresh nutmeg
chives or parsley for garnish

Heat your oven to 180degC.

Season the creme friache with the salt, pepper and nutmeg. Spoon 2 tablespoons of the seasoned creme fraiche into a single ramekin then crack in the whole egg. Spoon over the last remaining tablespoon of creme fraiche. Place the ramekin in a oven proof dish and pour in a just enough warm water into the dish to come up half way up the side of the ramekin. Place the dish with the ramekin and water into the oven and bake for 15 minutes or until the egg yolk is set to your liking. Remove from the oven and take the ramekin out of the dish. Garnish with chives or parsley and enjoy with toast or bread of your choice.

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