'Egg'-cellent crowd pleaser
The French long ago mastered eggs en cocotte - slightly coddled eggs baked at high heat with butter and cream, which thicken to a gravy as it cooks. There's no finer way to enjoy a…
The French long ago mastered eggs en cocotte - slightly coddled eggs baked at high heat with butter and cream, which thicken to a gravy as it cooks. There's no finer way to enjoy a…