{"id":767,"date":"2013-10-20T19:41:58","date_gmt":"2013-10-20T19:41:58","guid":{"rendered":"http:\/\/markylon.co.uk\/blog\/?p=767"},"modified":"2013-10-20T19:42:55","modified_gmt":"2013-10-20T19:42:55","slug":"eggsinpots","status":"publish","type":"post","link":"https:\/\/markylon.co.uk\/blog\/eggsinpots\/","title":{"rendered":"Eggs in pots (oeufs en cocotte)"},"content":{"rendered":"<p><a href=\"http:\/\/markylon.co.uk\/blog\/wp-content\/uploads\/2013\/10\/eggs_in_pots_93154_16x9.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/markylon.co.uk\/blog\/wp-content\/uploads\/2013\/10\/eggs_in_pots_93154_16x9.jpg\" alt=\"eggs_in_pots_93154_16x9\" width=\"448\" height=\"256\"><\/a><\/p>\n<p>\n<strong>Ingredients<\/strong><br \/>\n150g\/5\u00bdoz cr\u00e8me fra\u00eeche<br \/>\nsalt and freshly ground black pepper<br \/>\npinch nutmeg<br \/>\nhandful of chopped dill<br \/>\n4 free-range eggs<br \/>\nTo garnish<br \/>\nred lumpfish roe<br \/>\nsmall sprigs of dill<\/p>\n<p><strong>Preparation method<\/strong><br \/>\nPreheat the oven to 180C\/350F\/Gas 4.<br \/>\nSeason the cr\u00e8me fra\u00eeche with salt, freshly ground pepper and a pinch of nutmeg.<br \/>\nPlace a heaped tablespoon of cr\u00e8me fra\u00eeche in the bottom of a ramekin, followed by a little dill.<br \/>\nCrack an egg on top, add a second tablespoon of cr\u00e8me fra\u00eeche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more ramekins.<br \/>\nPlace the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.<br \/>\nBake for 15 minutes or until the egg yolks are set to your liking.<br \/>\nIf you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill.<\/p>\n<p>Recipe by <a href=\"https:\/\/twitter.com\/rkhooks\"><em>Rachel Khoo<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 150g\/5\u00bdoz cr\u00e8me fra\u00eeche salt and freshly ground black pepper pinch nutmeg handful of chopped dill 4 free-range eggs To garnish red lumpfish roe small sprigs of dill Preparation method Preheat the oven to 180C\/350F\/Gas 4. Season the cr\u00e8me fra\u00eeche with salt, freshly ground pepper and a pinch of nutmeg. Place a heaped tablespoon of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59,162,163,6,13],"tags":[164],"class_list":["post-767","post","type-post","status-publish","format-standard","hentry","category-food","category-france","category-paris","category-recipes","category-restaurants","tag-rachel-khoo"],"_links":{"self":[{"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/posts\/767","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=767"}],"version-history":[{"count":5,"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/posts\/767\/revisions"}],"predecessor-version":[{"id":773,"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/posts\/767\/revisions\/773"}],"wp:attachment":[{"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=767"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=767"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/markylon.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=767"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}