Eggs En Cocotte

Prep time : 15 mins
Cooking time : 30 mins
Serves : 4

Ingredients :
Tomato sauce
1 tablespoon olive oil
1 garlic clove, crushed
3 vine-ripened tomatoes (about 300g), peeled, seeded and chopped
1/2 teaspoon olive oil
4 eggs
2 tablespoon snipped chives
4 slices thick wholegrain bread
15g unsalted butter

Method:
Preheat the oven to 180'C.

To make the tomato sauce, heat the oil in a heavy-based frying pan.

Add the garlic and cook for 30 seconds.

Add the tomato and season with salt and freshly ground black pepper.

Cook over medium heat for 15 mins or until thickened.

Grease four 125ml ramekins with the olive oil, then carefully break 1 egg into each, frying not to break the yolk.

Pour the tomato sauce evenly around the outside of each egg, so the yolk is still visible.

Sprinkle with chives and season lightly with salt and freshly ground black pepper.

Place the ramekins in a deep baking dish and pour in enough hot water to come halfway up the outside of the ramekins.

Bake for about 10-12 mins or until the egg white is set.

Toast the bread and lightly spread the slices with the butter, then cut into thick fingers.

Serve immediately with the cooked eggs.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd