The Startup Cook – Tasty Tea Cup

Love recipes that just need a few to almost no utensils? Well if you do, oeufs en cocotte or Eggs in Pots is just the food for you. Inspired by an episode of Rachel Khoo’s The Little Paris Kitchen this is a relaxing and yum treat for anyone who wants no fuss - no sweat kitchen experience. All you need is an egg, a little bit of this and that, a tea cup and you’re good to go!

What is compulsory though is some crusty or toasted bread, to be served with the tastiest tea cup you will ever have.

Ingredients

1 egg
½ a (precooked) sausage
2 tbs of cheese spread
1 teaspoon of chopped parsley
Butter
Chilli powder
Salt
Pepper

Directions

Pre heat your oven to a 180 Celsius and butter the teacup.

Dump a tablespoon of cheese spread in to the prepared teacup.

Add a dash of chili powder, salt and pepper.

Cut the sausage in to bits and put it in to the tea cup.

Break the egg in to the cup.

Add the second tablespoon of cheese spread to the egg.

Garnish with the chopped parsley and season with salt and pepper.

Place the tea cup in a deep baking dish and place it in the oven.

In to the dish, pour in lukewarm water until the cup is covered half way.

Bake for 15 minutes.

Disasters, Warnings and Tips

Bake for a few extra minutes if you don’t like your eggs a little runny.

I’m not too crazy about Rachel Khoos Kitchen Notebook. Looks a little forced.

Crusty bread is vital for some dipping action.

When pouring the water in to the baking dish, do it carefully and don’t get any in to the tea cup.

The only ingredient that is compulsory is the egg. So add and subtract as you like.

I got so excited about baking in a tea cup; I almost poured the water in to the tea cup.

Oeufs en cocotte is essentially a French recipe. The tea cup was Rachel Khoo’s English twist on it.

I like saying sentences like “Butter your tea cup”.

By Shazzana Hamid