Ciao! Today I am sharing eggs en cocotte cooked in a jar, seasoned with tequila vinaigrette, and ready for heavy dipping!
EGGS EN COCOTTE RECIPE
The eggs en cocotte recipe was inspired by Mimi Thorrisson. She did Eggs en cocotte with asparagus and Jura wine butter vinaigrette, and I made Eggs en cocotte with tequila, turmeric & mint vinaigrette.
Unlock the Flavors of Italy—One Recipe at a Time!
Ready to explore Italy through its flavors, stories, and traditions? The Simposio Travel Cookbook series blends authentic recipes with rich cultural and travel insights, bringing the essence of each city—Naples, Turin, Rome, and beyond—into your kitchen. Start your journey today—get your copy now!
eggs en cocotte with asparagus
Ingredients
cocotte
- 2 eggs
- 2 tablespoons crème fraiche
- 4-5 asparagus
- 1 pinch pink salt
- 1 pinch black pepper
- A jar + lid
vinaigrette
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tequila
- 2-3 sprigs of mint
- ½ lime juiced
- ½ teaspoon fresh chives finely chopped
- 1 teaspoon ground turmeric
- salt
Instructions
-
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 over medium heat for 7-9 minutes, until you see the white almost firm.
-
Meanwhile, prepare the vinaigrette: place the 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 the eggs are ready, serve them hot, inside the jars. Season them with the tequila vinaigrette and serve with a hot French baguette for deep dipping in the creamy yolk.