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April 17, 2016

Eggs en cocotte with Asparagus by Mimi Thorisson

Mimi Thorisson

Eggs en cocotte with asparagus and Jura wine butter vinaigrette 
by Mimi Thorisson Serves 6 You will need a 6 ramekins or small pots (per ramekin)

2 eggs
2 tablespoons heavy cream
5 asparagus, green or white, tips halved and stem sliced
A dash of piment d’Espellette
Fleur de sel and freshly ground black pepper

For the vinaigrette
4 tablespoons unsalted butter
Zest of an organic lemon
1 tablespoon lemon juice
A dash of Jura wine (if you can’t find Jura wine, try a dry Sherry)
A dash of finely chopped chives
Fleur de sel and freshly ground black pepper

Break the eggs into a little bowl and pour into each ramekins. Add the cream, place the asparagus on top. If the asparagus is very thick, steam them for 5 minutes before.
Season with salt and pepper. Sprinkle a dash of piment d’Espellette.

Pour water into a pot or large deep skillet, approximately 2 to 3 inches, place the ramekins in the pot, cover with a lid and bring to a boil. Steam for about 5 minutes, or until egg white is turning opaque. You want the egg yolk to be runny so you can dip your ‘mouilettes’(grilled sliced baguette/ little soldiers) in the glorious yolk.

Meanwhile, prepare the butter vinaigrette. On a medium heat, melt the butter in a saucepan. Grate the lemon zest and add to the melted butter. Bring the butter to a light simmer, without coloring, and add the Jura wine and lemon juice. Cook until slightly thickened, about 5 minutes. Season with salt and pepper. Add the finely chopped chives.

Drizzle the eggs with the sauce and serve immediately with grilled ‘mouilettes’(little tip : I like to rub a small piece of garlic on them).


🌸🌸 
with love, Stefania




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Stefania

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