Cocotte eggs with cheese and sour cream

Cocotte eggs (fr. Oeuf cocotte - "egg casserole") is a method of cooking (baking) eggs in small portioned cocotte tins with various additives, spices and sauces. This egg cushion can include a variety of vegetables, cheese, or a mixture of dried herbs. In this recipe, cocotte eggs are supplemented with cheese, sour cream, mustard and spices, which make an excellent "company" for baked eggs and make them more tender and aromatic.

Ingredients

• Eggs - 2 pcs.
• Hard cheese - 40 g
• Sour cream - 40 g (2 tablespoons)
• Table mustard - 2 tsp
• Dried oregano - 1 tsp
• Dried garlic - a pinch
• Salt - a pinch
• Ground black pepper - a pinch
• Fresh dill (for serving) - 1 sprig

Directions

1. Prepare foods according to the list. Wash and dry the eggs.
2. During the cooking process, you will need boiling water.
3. Immediately turn on the oven to preheat to a temperature of 180 degrees.
4. Combine sour cream, mustard, oregano, dried garlic and salt in a deep bowl. Stir until smooth.
5. Grease the bottom and inner walls of the baking tins with butter. I have used ramekins, but small cocotte or small portion molds will work as well. Divide the sour cream and mustard mixture into the tins.
6. Grate the cheese on a fine grater and arrange in tins.
7. Carefully break an egg into each mold, being careful not to damage the yolk. Season with salt and pepper.
8. Place the cookie cutters in a deep baking dish.
9. Bring about 1 liter of water to a boil using any convenient method.
10. Gently pour hot water into a deep dish so that it reaches about the middle of the ramekins. Send the form to the oven preheated to 180 degrees.
11. Bake the cocotte eggs for about 10-15 minutes if the yolk tastes thin, or 20-25 minutes if you prefer fully cooked.
12. Cocotte eggs with cheese and sour cream are ready. Carefully remove the tins from the oven and cool slightly. Serve the cocotte eggs to the table directly in the tins, garnish each portion with a sprig of dill if desired.
13. The taste of the usual scrambled eggs is perfectly complemented by sour cream-mustard sauce and becomes surprisingly tender.
14. The consistency is thick, but very soft, the creamy taste with bitterness and the stretching cheese - perfect!