French name: Oeufs en cocotte au vin |
Shallots figure very prominently here and their particular flavor comes through very nicely, so it's worthwhile to procure some. They don't taste exactly the same as onions (though I also don't go in for that "halfway between onion and garlic" description either), but if you absolutely cannot find shallots, use a quarter of a medium onion for each shallot.
In terms of make-ahead planning, you could double or triple the sauce and freeze it ahead in portions that suit your family's appetite. My husband thinks 2 eggs is one serving, while I think 1 egg is one serving, so I make 5 egg cups for the 4 of us. Also the more you scale the recipe up, the more of the Marsala you'll use...one 750ml bottle will make this recipe about 3 times, or you can save it to use in dishes like Chicken Marsala or Marsala-glazed carrots.
Last note, you'll need some ceramic or Pyrex baking cups for this. The classic ones are straight-sided ceramic cups that hold about 6 or 8 oz. They're easy to fit 4 at a time into an 8x8 pan for the water bath they'll bake in, but in a pinch you can use ceramic coffee cups instead.
Marsala Baked Eggs
Makes 8 small servings (or 4 large servings)
2 tbsp butter
4 shallots, peeled and thinly sliced
salt and pepper to taste
2 tbsp flour
1 cup Marsala
2 tsp tomato paste
2 cups beef broth
2 bay leaves
1 tsp thyme, marjoram or savory
8 eggs
butter
Melt butter over medium heat and saute shallots until soft, 5-8 minutes. Season with salt and pepper. Whisk in flour, and cook 1 minute. Whisk in Marsala and scrape any brown bits on the bottom of the pan. Stir in tomato paste, beef stock and bay leaves. Bring to a boil, and reduce to simmer until the mixture is reduced by 1/3 in volume (about 6-10 minutes). Season with thyme, and remove bay leaves. You can fridge/freeze the sauce now if desired.
To cook, thaw sauce if frozen. Divide mixture evenly among 8 ramekins. Crack an egg into a bowl, being careful not to break the yolk (if you do, it's not the end of the world, just less aesthetically pleasing). Slide the egg into a ramekin on top of the sauce and top with a small dot of butter. Repeat with remaining eggs and ramekins.
Ramekins in the bain-marie/water-bath |
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