For a brunch worthy of the best bistros in Paris, we have found the perfect and ultra simple recipe for cocotte eggs with goat cheese. The recipe for the weekend to adopt immediately!
Preparation: 10 minutes
Cooking: 15 minutes
For 4 ramekins
PREPARATION:
Butter 6 ramekins, refrigerate them for 5 minutes. In a saucepan, reduce the cream for 5 minutes, season with salt and pepper . Divide the capers and candied tomatoes cut into pieces in each ramekin . Pour the crème fraîche , then break an egg into each ramekin and pepper only the white. Bake in the bottom of a hot oven at 190 ° C without ventilation 10-15min, the yolk must remain creamy. Add a little fleur de sel and the fresh herbs then serve immediately with the slices of toasted country bread . Tip: You can vary your toppings according to your desires or add some spices .
Also discover the recipe for egg baked avocado .
