Oeufs en Cocotte with Cream and Fresh Strawberry Jam

I made this delicious breakfast for my little boys this morning along with my five-minute rice pudding recipe which I promise to post very soon! You can create your own version by adding herbs, vegetables, and substituting the cream if you dare! Some versions of the classic Oeufs en Cocotte require two eggs, however considering the unwanted calories for my gourmand readers, I opted to use only one.

For my little gourmand elves

Recipe: Rina Oh

Yields 6 servings

Ingredients

6 ramekins, buttered

6 whole eggs

1 1/2 cups heavy cream reduced by half

Salt and pepper to taste

2 cups fresh strawberries, quartered

2 tablespoons fresh squeezed orange juice

3 tablespoons granulated sugar

1/3 french baguette, thinly sliced diagonally

2 tablespoons butter

Directions

1. Place an egg in each buttered ramekin, sprinkle a dash of salt and pepper and cover with two tablespoons of double heavy cream. Place in the oven at 325 degrees for about 12 minutes.
2. On the stovetop in a medium saucepot, add strawberries, orange juice and sugar and mash to extract fruit juices. Stir frequently and reduce until sauce thickens on a simmer for about 10 minutes. Remove from heat and set aside in a mixing bowl over an ice bath to cool if desired.
3. Bake crustini in an oven at 350 degrees for about 3-4 minutes, remove and smear a teaspoon of butter on each slice, top with a tablespoon of fresh strawberry jam.