Egg Cocotte with Artichokes
Egg Cocotte with Artichokes is a delightful French dish where eggs are baked with tender artichokes in individual ramekins. The preparation involves lightly sautéing artichoke hearts, often with shallots and garlic, then placing them in the ramekins. A cracked egg is added on top, followed by a splash of cream, a sprinkle of grated cheese (like Gruyère or Parmesan), and a dash of seasoning with salt, pepper, and fresh herbs like thyme or chives. The ramekins are then baked in a water bath until the eggs are just set, creating a creamy and flavorful dish perfect for breakfast or brunch.
Ingredients
- 4 Eggs
- 2 cups Heavy cream
- 1.8 oz Mild chorizo or spicy according to taste
- 4 Baby artichokes
- 4 Jarred artichoke hearts
- 2 cups Chicken broth
- 0.2 cups Dry white wine
- 4 Sprigs of chives
- Fleur de sel
Instructions
- Crack the eggs into 4 glasses and cover them with plastic wrap. Place the glasses in a saucepan filled with 2 inches of water and cook for 8 minutes once it starts simmering. Keep warm.
- Peel and finely chop the chorizo into small pieces. Brown them in a small saucepan, then add 1 cup of heavy cream and cook for 10 minutes over low heat. Let cool. Pour into a kitchen siphon with a gas cartridge or whip into chantilly once the mixture has cooled using an electric mixer.
- Rinse and drain the artichoke hearts. Cut them into quarters and put them in a saucepan with 1 cup of chicken broth and the remaining heavy cream. Reheat for 5 minutes, then blend to obtain a puree.
- Remove the stem and tough leaves from the baby artichokes. Cut them into quarters and put them in a saucepan with the remaining broth and white wine. Cook for about 10 minutes over low heat.
- In the glasses with the warm eggs, add a spoonful of artichoke puree, the baby artichokes, and the chorizo chantilly. Serve sprinkled with fleur de sel and chopped chives.
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Notes
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