eggs en cocotte cooked in a jar, seasoned with tequila vinaigrette and ready for heavy dipping
eggs en cocotte with asparagus
- 2 eggs
- 2 tablespoons crème fraiche
- 4-5 asparagus
- 1 pinch pink salt
- 1 pinch black pepper
- A jar + lid
- 2 tablespoons of extra-virgin olive oil
- 1 tablespoon of tequila
- 2-3 sprigs of mint
- ½ lime juiced
- ½ teaspoon of fresh chives finely chopped
- 1 teaspoon of ground turmeric
Clean the asparagus and trim off the tips. I steamed the remaining edible parts and served them as a healthy-side-dish.
Place the crème fraiche on the bottom of the jar. Add the eggs and the asparagus. Sprinkle with salt and pepper and close the jar.
Place all the jars in a large pot, fill it with water, 2 to 3 inches, cover and bring to a boil. Cook (medium heat) 7-9 minutes, until you see the white almost firm.
Meanwhile, prepare the vinaigrette: place olive oil and mint in a small pot. Heat for less than a minute, enough to make mint leaves relieve their aroma (don’t boil!). Transfer to a small bowl or jar, add the other ingredients, mix, salt to taste and set aside.
When eggs are ready, serve them hot, inside the jar. Season them with the tequila vinaigrette and erve with a hot French baguette for deep dipping in the creamy yolk.
enjoy your eggs en cocotte