{"id":20140,"date":"2014-10-10T00:32:09","date_gmt":"2014-10-09T23:32:09","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=20140"},"modified":"2014-10-10T00:32:09","modified_gmt":"2014-10-09T23:32:09","slug":"rachel-khoo-eggs-in-pots-with-creme-fraiche-recipe-on-the-little-paris-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/20140\/rachel-khoo-eggs-in-pots-with-creme-fraiche-recipe-on-the-little-paris-kitchen\/","title":{"rendered":"Rachel Khoo eggs in pots with cr\u00e8me fra\u00eeche recipe on The Little Paris Kitchen"},"content":{"rendered":"

Rachel Khoo cooks eggs in pots (oeufs en cocotte) with cr\u00e8me fra\u00eeche on The Little Paris Kitchen.<\/p>\n

Rachel says: “Eggs and cr\u00e8me fra\u00eeche are all you need for this super-simple yet very tasty dish. You can also throw in almost anything savoury you find in your fridge. Try serving it with plenty of crusty bread.”<\/p>\n

The ingredients are: 150g cr\u00e8me fra\u00eeche, salt and freshly ground black pepper, pinch nutmeg, handful of chopped dill and 4 free-range eggs.<\/p>\n

To garnish: red lumpfish roe and small sprigs of dill.<\/p>\n

To prepare the dish, preheat the oven to 180C.<\/p>\n

Season the cr\u00e8me fra\u00eeche with salt, freshly ground pepper and a pinch of nutmeg.<\/p>\n

Place a heaped tablespoon of cr\u00e8me fra\u00eeche in the bottom of a ramekin, followed by a little dill.<\/p>\n

Crack an egg on top, add a second tablespoon of cr\u00e8me fra\u00eeche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more ramekins.<\/p>\n

Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.<\/p>\n

Bake for 15 minutes or until the egg yolks are set to your liking.<\/p>\n

If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill.<\/p>\n

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