Eggs Cocotte with Pâté and Toast

Recipe modified from: food&travel (May 2012)

Inspired by my previous post on The Hardware Societe, I have decided to try a simple baked egg recipe from the latest issue of Food & Travel (loveee the mag). Prep time was a record of 5 minutes and after throwing it in the oven for 12 minutes, an awesome brekkie will be waiting for you and your loved one(s).

What is Pâté?(French pronunciation: [pɑte]; UK: /ˈpæteɪ/, US: /pɑˈteɪ/) is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy. Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling. (thanks Wiki!) For this dish, I used Hénaff‘s Terrine au Poivre (Pork Pâté with Black Peppercorns) that could be easily bought at Cold Storage for less than $3.50. If you are just making 3-4 servings, buy the smaller can that will only set you back by $2 +. There will be more than enough to go around.

This recipe is modified because I had some technicality issues with regards to the ramekins + I added some Mixed Herbs into the mixture (personal preference). The ramekins I have at home are 8 cm in diameter, I am pretty sure the one used in the mag is at least 10 cm in diameter. The final product turned out to be kinda interesting though I would have swapped the low fat milk with cream to give it a fuller flavour + texture.

Make it for someone special today!

Serving size: For 1 8-cm (diameter) ramekin

Ingredients:

  • 1 large egg
  • 3 heaped tsp of pate, diced
  • 1.5 tbsp of cream or milk
  • salt and pepper to taste
  • pinch of your choice of herbs
  • melted butter for greasing ramekings
  • salad/toast to serve

Method:

  1. Preheat oven to 180 dC. Grease the inside of the ramekins generously with butter.
  2. Crack a large egg into the ramekin and sprinkle with salt and pepper + herbs
  3. Evenly sprinkle eggs with pate
  4. Spoon cream/milk on top of the mixture and spread gently without killing the yolk
  5. Place the ramekins in deep baking tray. Pour boiling water into the tray till it reaches halfway up the sides of the ramekins.
  6. Bake for 12-14 min.
  7. Toast the bread (i threw mine in the oven for a couple of minutes after pulling the eggs out)and butter it generously.
  8. Serve the eggs warm with toast + salad.

 

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