Eggs Cocotte Florentine with Samphire
A prefect hearty Sunday brunch. We've given it a twist with the addition of salty samphire but feel free to use spinach if you can't find any.
English
Serves 2
Ingredients
100g samphire or 500g spinach
20g butter
125ml crème fraiche
75g grated Parmesan
4 eggs
4 thick slices white or whole wheat bread
salt and pepper
Method
Preheat the oven to 180 °C. Place the roasting tray in the oven and half fill with hot water. Bring a small pan of water to the boil and cook the samphire for 1 minute or wilt the spinach in a pan with a drizzle of olive oil and season with salt and pepper. Drain off the water and leave in the colander.
Grease 4 ramekins with butter and divide the samphire or spinach between them.
Beat the crème fraiche to loosen and season with salt and pepper. Spoon into the ramekins, grind over some pepper and sprinkle over half the cheese.
Press lightly with the back of a spoon to create a ‘crater’ and carefully break in the eggs, ensuring the yolk stays intact. Sprinkle over the remaining cheese.
Place the ramekins in the roasting tray filled with hot water and cook 8-10 minutes for soft cooked or 20 minutes for hard cooked.
Toast the white or whole wheat bread until golden brown and cut into ‘soldiers’ (strips). Serve the eggs cocotte with the toast soldiers.
Nederlands
voor 2 personen
Ingrediënten
100g zeekraal of 500g spinazie
20g boter
125ml crème fraiche
75g geraspte parmezaan kaas
4 eieren
4 dikke sneden wit- of bruinbrood
zout en peper
Bereiding
Verwarm de oven voor op 180 °C. Zet de ovenschaal in de oven en giet deze voor de helft vol met heet water. Breng een pannetje water aan de kook en kook de zeekraal voor 1 minuut of bak de spinazie in een beetje olijfolie met zout en peper tot geslonken. Giet het water af en laat de uitlekken in een zeef.
Vet 4 ramekins in met boter. Schep de zeekraal of spinazie erin.
Klop de crème fraiche los en breng op smaak met een klein beetje zout. Schep de room in de ramekins, maal er wat peper over en bestrooi met de helft van de kaas.
Druk het zachtjes aan en breek de eitjes er bovenop, zorg dat de dooier heel blijft. Bestrooi met de rest van de kaas.
Zet de ramekins in de ovenschaal met heet water en bak au bain marie tot de eieren de gewenste gaarheid hebben , 8-10 minuten voor zachtgekookt, 20 minuten voor hardgekookt.
Plaats het wit- of bruinbrood in een broodrooster, toast ze goudbruin en snijd de toastjes in soldaatjes. Serveer de oeufs cocotte met de broodsoldaatjes.
Sole and Scallop 'Roulades' with Samphire and Beurre Blanc
Serves 4 as a starter
Ingredients
4 sole fillets, skinned and cleaned (ask your fishmonger)
4 scallops, cleaned
200 g samphire, rinsed
small pot caviar (we use herring caviar)
salt and pepper
extra splash of white wine for cooking the roulades
Beurre Blanc
150 mlwhite wine or ½ white wine and ½ white wine vinegar
1 shallot, finely chopped
1 piece of mace
2 cloves
1 bay leaf
2 tablespoons cream or crème fraiche
150-200 g butter
Method
Heat a frying pan over medium high heat with 2 tablespoons olive oil. Season the scallops lightly with salt and pepper and fry for about 1 minute on each side until golden. Remove from the pan and allow to cool.
Lay the sole fillets on a work surface and season lightly. Roll a cooled scallop in each and place in a roasting dish (This can be done ahead of time and placed in the fridge). Preheat the oven to 180 C.
Make the beurre blanc. Pour the wine into a thick-based pan. Add the shallot, mace, cloves and bay leaf and bring to the boil. Allow to simmer until reduced to about 2 tablespoons.
Add the cream and allow to cook for a moment, lower the heat slightly and “mount” the sauce by whisking in the cold butter in small pieces, moving the pan from the heat when necessary so that the butter thickens and emulsifies. Season with salt and pepper, strain the liquid through a fine sieve and return to the pan. Leave in a warm place till needed.
Pour a splash of white wine around the fish and cook in the oven for about 10 minutes until the sole fillets are just cooked and the scallop warmed through. In the meantime, stir fry the samphire in a frying pan with a splash of olive oil for about 3 minutes until it still has a little bite and is bright green.
To plate, place a 'nest' of samphire on each plate. Set a roulade in the middle of each, top with a small teaspoonful of caviar and spoon the beurre blanc around.
NOTE: It’s best to finish the sauce with the butter just before you need it.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Egg en cocotte
Serves 2
Ingredients
50 g samphire
knob of butter
125 ml crème fraiche
50 g grated Parmesan
2 free range organic eggs
2 thick slices white or whole meal bread
salt and pepper
Method
Preheat the oven to 180 °C. Place the roasting tray in the oven and half fill with hot water. Bring a small pan of water to the boil and cook the samphire for 1 minute. Drain off the water and leave in the colander.
Grease 2 ramekins or oven-proof cups with butter and divide the samphire between them.
Beat the crème fraiche to loosen and season with salt and pepper. Spoon into the ramekins, grind over some pepper and sprinkle over half the cheese.
Press lightly with the back of a spoon to create a ‘crater’ and carefully break in the eggs, ensuring the yolk stays intact. Sprinkle over the remaining cheese.
Place the ramekins in the roasting tray filled with hot water and cook 8-10 minutes for soft cooked or 20 minutes for hard cooked.
Toast the white or whole wheat bread until golden brown and cut into ‘soldiers’ (strips). Serve the eggs cocotte with the toast soldiers.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours