Egg and Potato Cocotte

What's so special about Egg and Potato Cocotte? Well, if you make this dish with farm fresh eggs and delicious local Dutch Cream potatoes, you'll be bringing gourmet food to the table with very little effort!

Lots of useful information about potato varieties and their use in cooking can be found on the Ripe Organic website, together with great storing tips: do you keep your potatoes in a plastic bag at the bottom of the fridge? Wrong! Store them in a dry spot with air flow, and keep the onion away!



Ingredients (serves about 4)
- 700 gr Dutch Cream Potatoes
- 4 Fresh Eggs
- 120 gr Emmentaler Cheese, cubed
- Extravergin Olive Oil to taste
- Salt to taste
- chive to taste
- Crispy flat bread to have on the side

Steps
1. Wash potatoes well, keep the skin on and thinly slice them.

2. Boil for about 4 minutes in water with pinch of salt and drain well.

3. Use a brush to oil 4 small cocottes, then place a layer of potatoes, a layer of cheese and a second layer of potatoes.

4. Bake for 20 minutes at 180ºC.

5. Take the cocottes out of the oven, crack an egg on top of each one and put back in the oven for 5 to 10 minutes, according to how you like your egg.

6. Sprinkle chive on top and serve hot with crispy flat bread on the side.

Have a Thermomix?
1. Wash potatoes well, keep the skin on and thinly slice them. Fill up bowl with water and place potato onto Varoma tray 5 Min. Speed 1 Varoma Temperature.

2. Use a brush to oil 4 small cocottes, then place a layer of potatoes, a layer of cheese and a second layer of potatoes.

4. Bake for 20 minutes at 180ºC.

5. Take the cocottes out of the oven, crack an egg on top of each one and put back in the oven for 5 to 10 minutes, according to how you like your egg. Sprinkle chive on top and serve hot with crispy flat bread on the side.



Match it with
A good Beer!