cocotte :

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  • Baked eggs with asparagus and watercress
    Serves 6 Called oeufs en cocotte in French, these delectable baked or shirred eggs are cooked individually in ramekins. Fresh asparagus, still a little crunchy, along with chopped watercress leaves give the dish springy flavors that will make an enticing course on an Easter brunch or dinner menu. To make perfect eggs, in which the whites are firm and the ...        
    June 29, 2013 - Boston Globe

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