Petit-déjeuner
Eggs en Cocotte (Baked Eggs)
30 minPour 2Nutri-Score C€€
C
30 min
30 minEggs en Cocotte (Baked Eggs)
recette de
Leigh Anderson
@craving_california
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
butter (softened, for greasing the ramekins)Produits laitiers10 g
eggs (2 per ramekin)Produits laitiers4 morceaux- Boursin cheese (crumbled)Produits laitiers60 g
- creamProduits laitiers40 ml
saltÉpices1 g
black pepper (freshly ground)Épices1 g
chives (finely chopped)Fruits et légumes5 g
bread (sliced, toasted)Boulangerie4 morceaux- butter (for the toast)Produits laitiers20 g
par portion
Nutrition
434kcal
- Glucides
- 31 g
- Protéines
- 19 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Ramequin ×2
Plat allant au four
Four- kettle
pas à pas
Préparation
- Étape 1
Butter the ramekins
- Generously line the inside of the ramekins with softened butter.
- Étape 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.
- Étape 3
Cover the ramekins
- Put the lids on the ramekins, or cover them with foil.
- Étape 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.
- Étape 5
Bake the eggs
- Bake until the eggs are just set and custardy.
- Étape 6
Toast the bread
- While the eggs bake, toast the bread and butter it for dipping.
- Étape 7
Season and serve
- Season the eggs with salt and pepper.
- Sprinkle with chives and dig in with the buttered toast.