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Eggs en Cocotte (Baked Eggs)
Frühstück

Eggs en Cocotte (Baked Eggs)

30 Min.Für 2Nutri-Score C€€
von @craving_california1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

2 Personen
  • butter (softened, for greasing the ramekins)Milchprodukte10 g
  • eggs (2 per ramekin)Milchprodukte4 Stücke
  • Boursin cheese (crumbled)Milchprodukte60 g
  • creamMilchprodukte40 ml
  • saltGewürze1 g
  • black pepper (freshly ground)Gewürze1 g
  • chives (finely chopped)Obst & Gemüse5 g
  • bread (sliced, toasted)Backwaren4 Stücke
  • butter (for the toast)Milchprodukte20 g

pro Portion

Nährwerte

434kcal

Kohlenhydrate
31 g
Eiweiß
19 g
Fett
26 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Souffléförmchen ×2
  • Auflaufform
  • Backofen
  • kettle

Schritt für Schritt

Zubereitung

  1. Butter the ramekins

    • Generously line the inside of the ramekins with softened butter.
    Schritt 1

  2. Add eggs, cheese and cream

    • Crack the eggs into each ramekin.
    • Crumble the Boursin cheese over the eggs.
    • Pour a little cream on top.
    Schritt 2

  3. Cover the ramekins

    • Put the lids on the ramekins, or cover them with foil.
    Schritt 3

  4. Prepare the water bath

    • Place the ramekins in a baking dish.
    • Pour boiling water into the dish until it reaches a third of the way up the sides of the ramekins.
    Schritt 4

  5. Bake the eggs

    • Bake until the eggs are just set and custardy.
    Schritt 5

  6. Toast the bread

    • While the eggs bake, toast the bread and butter it for dipping.
    Schritt 6

  7. Season and serve

    • Season the eggs with salt and pepper.
    • Sprinkle with chives and dig in with the buttered toast.
    Schritt 7
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