My husband and I were going out to lunch when we drove by a thrift store that I had never noticed before. After lunch we went back and checked it out. Okay fine, I checked it out while he stayed in the car… This has since become my FAVORITE thrift store because they have all-of-the books! On a recent trip there I scored Julie and Julia by Julie Powell. Yes, I have seen the movie – but that was years ago. I usually like to read a book before seeing the movie (then often end up disappointed), however, reading the book after seeing the movie is always fun because you get to know so many more details! If you don’t already know this book is about one woman’s journey cooking her way through Julia Child’s cookbook: Mastering the Art of French Cooking. One of the dishes she describes pretty early in the book is a recipe for Oeufs en Cocotte which traditionally is made with cream and butter. Being heavily influenced by my reading I decided to translate Julia Child’s recipe into a Paleo version and this is what I came up with.
Ingredients (for each serving):
1-2 eggs
1 tsp of Ghee
1 Tbls Chicken Stock/Broth
1 Tbls Cashew Milk
A sprinkling of mixed herbs such as dill, parsley, chives, tarragon, herbes de provence, or thyme, salt & pepper
1-2 eggs
1 tsp of Ghee
1 Tbls Chicken Stock/Broth
1 Tbls Cashew Milk
A sprinkling of mixed herbs such as dill, parsley, chives, tarragon, herbes de provence, or thyme, salt & pepper
“These are individual servings of 1 or 2 eggs backed in porcelain, pyrex, or earthenware ramekins =. The ramekins must be set in a pan of boiling water, otherwise the intense heat of the oven toughens the outside layer of egg before the inside has cooked.” - Julia Child
• Preheat the oven to 350 deg.
• Mix the chicken stock and cashew milk together and set aside.
• Bring a pan full of water to a simmer on the stove. The water should be high enough to go half way up the ramekins.
• Add 1/2 tsp of Ghee, half of the chicken stock/cashew milk mixture and all of the herbs and spices to your ramekin then place in the simmering water.
• Once the liquids are hot, break in eggs and pour on the remaining chicken stock/cashew milk mixture and butter.
• Transfer the pan and ramekins to the middle level of the hot oven cooking for 7-10 minutes.
• Mix the chicken stock and cashew milk together and set aside.
• Bring a pan full of water to a simmer on the stove. The water should be high enough to go half way up the ramekins.
• Add 1/2 tsp of Ghee, half of the chicken stock/cashew milk mixture and all of the herbs and spices to your ramekin then place in the simmering water.
• Once the liquids are hot, break in eggs and pour on the remaining chicken stock/cashew milk mixture and butter.
• Transfer the pan and ramekins to the middle level of the hot oven cooking for 7-10 minutes.
“The eggs are done when they are just set but still tremble slightly in the ramekins. They will set a little more, when the ramekins are removed. so they should not be overcooked.” - Julia Child
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