Name: Cocotte Eggs with Fresh Kohlrabi Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 2 tbsp Butter; 4 slice Bacon; 4 piece Eggs; 200 g Crème fraîche; 50 g Grated cheese; 2 piece Kohlrabi; 3 tbsp White wine vinegar; to taste Sea salt; to taste Pepper; 0.25 Bd. Chives

Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

25 min

This Thermomix® recipe for Cocotte Eggs with Fresh Kohlrabi Salad is ready in 35 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This recipe for cocotte eggs is a real treat, especially when spring is approaching and the first fresh kohlrabi is harvested. The combination of the creamy egg, salty bacon and crunchy kohlrabi salad is simply unbeatable. I like to make these eggs for brunch or as a light lunch. The preparation is very simple and the Thermomix® helps to process the kohlrabi quickly and evenly. A great dish that tastes good both warm and lukewarm and can be prepared wonderfully. If you like, you can add fresh herbs such as chervil or parsley.

Ingredients (10 ingredients)

Preparation (8 steps)

Prepare ramekins

Preheat the oven to 200 °C top/bottom heat. Lightly grease 4 small round ramekins with 2 tbsp of butter and line with a slice of bacon each. Place the molds next to each other in a larger baking dish.

Add eggs to the molds

Carefully crack 1 egg into each of the prepared molds, so that the yolk remains intact. Add 1 tsp crème fraîche, 1/4 of the grated cheese and a small pat of butter to each egg.

Prepare water bath and cook eggs

Fill the large baking dish with boiling water so that the water is about 3 cm high. Cook the eggs in the preheated oven for about 7 to 10 minutes. After 7 minutes the egg yolk is still very liquid, after 10 minutes soft-boiled.

Prepare kohlrabi

Thermomix® Setting

4 sec/Speed 4

Peel 2 kohlrabi and halve each once crosswise. Place the halves in the mixing bowl and chop for 4 sec./speed 4.

Prepare dressing

Thermomix® Setting

10 sec/Speed 3

Remove the chopped kohlrabi from the mixing bowl and place in a bowl. Add the remaining 200 g crème fraîche, 3 tbsp white wine vinegar, sea salt and pepper to the mixing bowl and stir for 10 sec./speed 3.

Prepare chives

Wash 0.25 bunch of chives, shake dry and cut into rings. Add to the kohlrabi except for 1 tbsp of chives rings.

Mix kohlrabi salad

Add the crème fraîche dressing to the kohlrabi and chives and mix well.

Serve eggs

Remove the eggs from the oven. Sprinkle with sea salt, freshly ground pepper and the remaining 1 tbsp chives rings and serve immediately with the kohlrabi salad.