11 2 / 2013

Oeuf Mollet

 

This week is the 50th anniversary of Julia Child’s television series The French Chef and to celebrate I have blown the dust of my copy of The French Chef Cookbook and am making a few of her recipes.

Today it is Molded Egg, oeuf mollet sounds much better, and this is an egg baked in a ramekin.

 

Preheat oven to 375°.

 

Smear a ramekin with butter. Set into a pan with ½” of simmering water (bain marie), break egg into ramekin. Place in pan with ramekin into the oven and bake for 7-10 minutes, depending on your oozing yolk preference.

 

I placed mine on some oatmeal toast topped with sautéed spinach and mushrooms.

A quick and easy breakfast. Thanks JC.

 

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