Here is one of my favorite Christmas brunch recipes. These little baked eggs are so versatile and can be thrown together faster than an elf can make toys for a whole neighborhood of children!
I like to serve them with buttery pan-fried ciabatta slices, a citrus salad with pomegranate seeds and of course, a nice bottle of Champagne.
Oeufs en Cocotte
2 tbsps lardons
4 slices ciabatta
1 spring onion, finely chopped
2 tbsp cream
pinch of dried tarragon
Preheat the oven to 180C. Butter two small ramequins and place them on a baking dish. In the meantime, fry your lardons in a dry frying pan. Remove them with a slotted spoon and divide over the ramequins. Now add a generous knob of butter to your pan (don't wipe it clean, you want all those salty, bacony juices!) and crisp the ciabatta slices for 3-4 minutes a side. To make the eggs: divide the spring onions over the ramequins, top with the Gruyère, 2 eggs each and 1 tbsp of cream each. Season with some pepper and the tarragon. You probably won't need any salt. Pour some boiling water into the baking dish so that it comes halfway up the sides of the ramequins and pop the eggs in the oven for 13-15 minutes. Serve with the fried bread- perfect for dipping into the runny yolks!