Desayuno
Eggs en Cocotte (Baked Eggs)
30 minPara 2Nutri-Score C€€
C
30 min
30 minEggs en Cocotte (Baked Eggs)
receta de
Leigh Anderson
@craving_california
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
butter (softened, for greasing the ramekins)Lácteos10 g
eggs (2 per ramekin)Lácteos4 piezas- Boursin cheese (crumbled)Lácteos60 g
- creamLácteos40 ml
saltEspecias1 g
black pepper (freshly ground)Especias1 g
chives (finely chopped)Frutas y verduras5 g
bread (sliced, toasted)Panadería4 piezas- butter (for the toast)Lácteos20 g
por ración
Nutrición
434kcal
- Carbohidratos
- 31 g
- Proteínas
- 19 g
- Grasas
- 26 g
lo que usará
Utensilios
Ramequín ×2
Fuente de horno
Horno- kettle
paso a paso
Preparación
- Paso 1
Butter the ramekins
- Generously line the inside of the ramekins with softened butter.
- Paso 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.
- Paso 3
Cover the ramekins
- Put the lids on the ramekins, or cover them with foil.
- Paso 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.
- Paso 5
Bake the eggs
- Bake until the eggs are just set and custardy.
- Paso 6
Toast the bread
- While the eggs bake, toast the bread and butter it for dipping.
- Paso 7
Season and serve
- Season the eggs with salt and pepper.
- Sprinkle with chives and dig in with the buttered toast.