An elegant and simple breakfast-brunch dish of French home cooking: prepared by baking eggs cracked into small ramekins with cream and herbs in a bain-marie. Served with thin slices of bread, with its runny yolk and creamy texture.
Preheat the oven to 180°C, grease 4 small ramekins with butter; put a dessertspoon of cream in the bottom of each ramekin.
Crack one egg into each ramekin, and divide the remaining cream, parmesan, salt, and black pepper over the top.
Arrange the ramekins on a large baking tray and fill the tray with hot water halfway up the ramekins; bake until the whites are set and the yolk remains runny.
Sprinkle with chives and serve hot with toasted bread slices.
Important: Cook the dishes in a water bath (bain-marie); baking directly on the oven floor will harden the bottom of the egg and ruin the texture. Allergen: contains egg and dairy/cream.
If you like, this can also be prepared with milk instead of cream; the consistency will be a bit runnier, but the flavor is still a success.
Admin DadaGastro · verified in test kitchenVegan bir versiyonu var mı, tereyağı yerine ne kullanılabilir? Bu tarifi büyük boy tepside iki katına çıkarsam pişirme süresi ne kadar uzar?
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