Oeufs Cocotte

Baked Eggs is the translation the recipe gives. And while I'm told that I do have some French ancestry, it didn't help me appreciate the recipe much.

The recipe is actually very simple: goat cheese, smoked salmon, herbs and an egg in each ramekin. Bake for 12 minutes and voila!

It was simple. It looked good; it smelled good, and the presentation it makes would impress any guest. But I finally came to the conclusion that to like this recipe as is, you need to absolutely love smoked salmon, goat cheese, or both... preferably both. As I am still acquiring a taste for each of these ingredients, you may well imagine how my taste-buds reacted.

I tried to like this, I really did. But the only thing going through my mind was my sister's comment, "I can't decide if I really like it, or really hate it." I finally gave up trying to eat the dish and gave it to my cat, hoping that he would eat it for the sake of the salmon. Alas! my cat has no French ancestry to speak of, and after a few hesitant licks, Harley turned up his nose and stalked off, and I finished my meal with another cup of tea and a tea cake.

As I was reviewing the recipe, I am pretty sure that I didn't quite put this together right. My water was not boiling when I poured it, and while it would not have affected the taste, it probably did affect the texture.

In retrospect, I would try adapting this recipe. I'd cut the goat cheese in half, and bake it longer. As is, the consistency was that of a thick soup. So, if you're feeling adventurous...go ahead and try this. I don't think I'll be serving it to anyone anytime soon, though.

Recipe from Tea Time Magazine May/June 2010 issue

Oeufs Cocotte (Baked Eggs)

Yield: 12 servings

Preparation: 20 minutes

Bake: 12 minutes

1 (11-ounce) package chèvre (goat cheese), crumbled

2 (4-ounce) packages smoked salmon, torn into pieces

4 tablespoons chopped fresh tarragon

6 tablespoons chopped fresh chives, divided

3 teaspoons dry mustard

12 large eggs, room temperature

1 tablespoon coarse salt, divided

1 tablespoon ground black pepper, divided

24 slices French baguette

1. Preheat oven to 350°F.
2. Place 2 tablespoons goat cheese in each of 12 (1/2-cup capacity) ramekins. Divide smoked salmon pieces evenly among ramekins. Top each with 1 teaspoon tarragon, 1 teaspoon chives, and 1/4 teaspoon dry mustard.
3. Gently break one egg into each ramekin. Sprinkle each egg with 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining chives.
4. Place ramekins in a roasting pan. Pour enough boiling water into roasting pan to reach halfway up sides of ramekins. Bake until egg whites are set and opaque, 10 to 12 minutes. Serve warm.

Leek and Sweet Pea Tartlets

These cute tartlets were a hit with my family. The different flavors--tarragon and goat cheese--complimented each other well. I instantly liked them. My sister told me, "I can't decide if I really like them, or really hate them," but she finally decided that they were very good. The overall composition reminded me of a quiche, but was not quite as egg-y. The recipe was very easy to make, and it is very easy to substitute ingredients with what you have on hand. With the exception of the cheese, you probably have ingredients to make a variation of these in your kitchen right now.

In a nutshell, you saute the leeks, add the peas and herbs, stir in the cheese and then fill your already-baked tartlet shells and bake until done. Simple as pie...or tartlets.

I did not have all of the called for ingredients and utensils on hand, so I had fun improvising. My substitutions were green onions for leeks, marjoram for tarragon, and I used a muffin tin instead of actual tartlet pans. I have since made them with the tarragon, and I think both herbs work equally well in this recipe.

What I liked about the presentation is that it was so adaptable to the tools you have on hand. I have used round tartlet pans as well as muffin tins, and both have turned out very cute. For a smaller version to bring to parties, a mini muffin tin would be ideal.

Overall, this was an excellent recipe. The tartlets were easy to make, cute, and very tasty. This recipe is a perfect addition to brunch or afternoon tea. I'll be making these again soon.

Recipe from Tea Time Magazine May/June 2010 issue

Sweet Pea and Leek Tartlets

Yield: 12 tartlets

Preparation: 30 minutes

Cook: 15 minutes

Bake: 25 minutes

Cool: 20 minutes

2 tablespoons unsalted butter

1 cup thinly sliced leeks

1 cup baby sweet peas

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh parsley

1 (4-ounce) package soft goat cheese, crumbled

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

3 large eggs, room temperature and lightly beaten

1 1/2 (15-ounce) packages refrigerated pie crusts (3 sheets)

Garnish: fresh tarragon sprigs

1. In a small saute pan over medium heat, melt butter. Add leeks. Cook until soft, 6 to 8 minutes. Add peas, tarragon, and parsley. Cook until heated through 3 to 4 minutes. Add goat cheese, salt, and pepper, stirring until smooth. Transfer mixture to a large bowl, and set aside to cool for 15 minutes.
2. Add eggs to cooled leek mixture, gently whisking until well combined. Set aside.
3. Preheat oven to 350°F.
4. Spray 12 (4 1/2-x-2 1/2-inch) rectangular tart pans with removable bottoms with nonstick spray. Set aside.
5. Place pie crusts on a lightly floured surface and roll each into a 12-inch round. Cut each crust into 4 (6 1/2-x-4 1/2-inch) rectangles, re-rolling scraps as necessary but no more than twice.
6. Place dough rectangles in tartlet pans, pressing firmly into bottoms and up sides. Lightly prick bottoms several times with a fork.
7. Bake until edges are just golden, approximately 10 minutes.
8. Divide leek filling evenly among tartlet shells.
9. Bake until centers are set, 12 to 15 minutes. Cool in pans for 5 minutes.
10. Garnish with a sprig of tarragon, if desired.