Oeufs cocotte with Peas and Sage

Ingredients

• 30 g Parmesan (30% fat in solids)
• 30 g Gouda (45% fat in solids)
• 100 g spelt flour type 1050 (+ 1 tbsp for handling)
• Salt
• 1 tsp ground cumin
• 5 large eggs
• 50 g butter
• 1 tbsp heavy cream
• 2 tbsp seeds (10 g each; for sprinkling; e.g., poppy, sesame)
• 120 g frozen peas
• 1 Spring onion
• 1 sprig sage
• 60 g crème fraîche
• Pepper
• a handful parsley (5 g)

Instructions

1. 1.

   Grate the Parmesan and Gouda finely. Quickly knead flour, cheese, salt, cumin, one egg and butter into a smooth dough. On a floured work surface roll out to about 4 mm thickness and cut out rabbit and butterfly shapes. Place on parchment‑lined baking sheet, brush with cream, sprinkle seeds, and bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for 12 minutes until lightly browned. Remove and cool.

2. 2.

   Meanwhile cook peas in boiling salted water for 1–2 minutes, drain, shock in cold water, and let dry. Trim spring onion, wash and slice into thin rings. Wash sage, pat dry, pluck leaves and finely chop half. Mix peas, spring onion and sage; distribute into four oven‑proof ramekins and add a dollop of crème fraîche to each.

3. 3.

   Crack an egg into each ramekin. Season with pepper and salt. Place ramekins in a deep baking tray. Add about 2 cm hot water, then bake at 200 °C (180 °C fan; gas: level 3) for 10–15 minutes until set. Wash parsley, pat dry, pluck leaves. Serve the eggs garnished with parsley, remaining sage and the cheese pastries.