Oeuf en cocotte

It's Sunday Brunch time again and making use of what I had in the fridge, I decided on the classic french 'egg in a pot' dish with my addition of a roasted sweet red pepper and a bit of a kick from some paprika and cumin. These of course have to be accompanied by the crusty soldiers of toast for me; although the french would most definitely insist on a crusty baguette.

What you will need
2 table spoons creme fraiche
2 eggs
Fresh thyme
Cumin
Paprika
1 roasted red pepper
Super simple and easy. Place the oven on to preheat at 180 degrees.

Place a table spoon of creme fraiche in each of two ramekins. Place a half of the roasted red pepper in each of the ramekins on top of the creme fraiche. Now crack an egg over the top of the pepper. Season well with salt and pepper and add the leaves from a couple of spriggs of thyme to each ramekin. using a tea spoon, just sprinkle a pinch of each of the cumin and paprika over the top of each.

Now, pour some boiling water into an oven tray, about half way up the side of the ramekins. Place the ramekins in the tray and place in the oven for about 15-18 minutes, perhaps a bit longer if you don't want a runny yoke, but I do. Use a larger ramekin for more than one egg.

These can be great for a lunch dish as well, as you can be creative with what you put with your egg and creme fraiche.