The average ouef cocotte is Frenchified with ham, cheese, cream and other such garnishes.
This recipe can be multiplied by however many. Just be sure that each egg has its own ramequin and that the water bath isn’t crowded.
Oeuf Cocotte With Butter and Curry Leaves
1 large egg
1 tbsp butter
2 fresh curry leaves, rubbed and torn
Salt and pepper
1/8 cup diced onion, sweated to translucent (optional)
Pinch red chilli powder (optional)
Preheat the oven to 220°C.
Grease a small ramequin.
Lay the onion, butter and curry leaves in the bottom of the ramequin. Crack the egg on top. Sprinkle salt and pepper.
Put the ramequin in a larger dish. Create a water bath by pouring hot water in the larger dish to about half the height of the ramequin.
Bake 10 minutes for a runny egg and up to 15 minutes for a firmer one.
Once the eggs are done, sprinkle red chilli powder if desired.
Serve with toast.