Cocotte Eggs with Tarama and Orange Recipe

Ingredients:

• 4 eggs
• 1/4 cup tarama (fish roe spread)
• 1/4 cup heavy cream
• 1 orange, zested
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 375°F.
2. In a bowl, mix the tarama, heavy cream, orange zest, salt and pepper together until fully combined.
3. In a separate bowl, whisk the eggs until light and frothy.
4. Combine the egg mixture with the tarama mixture and whisk until well-mixed.
5. Pour the mixture into two cocotte dishes.
6. Bake for 10-15 minutes or until the eggs are set.
7. Garnish with fresh parsley and serve hot.

Verdict:

This dish is a unique twist on traditional cocotte eggs. The combination of tarama and orange zest adds a bright and salty flavor to this rich and creamy dish. It’s perfect for a special breakfast or brunch.

Serving Suggestions:

Serve with a side of fresh fruit or a lightly dressed salad for a well-rounded meal.