Home › The World's Kitchen › Eggs Cocotte, Colgate

Eggs Cocotte, Colgate

Heat a teaspoon melted butter in a saucepan, add three finely chopped shallots and brown three minutes, then pour in two tablespoons sherry, one gill demi-glace, half teaspoon anchovy essence, juice of quarter of a lemon, half teaspoon chopped chives and half saltspoon cayenne pepper, mix well and boil six minutes. Evenly divide sauce in six cocotte dishes, crack two fresh eggs into each dish. Evenly season with half teaspoon salt and two saltspoons pepper. Set in oven five minutes. Remove and serve.