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Eggs en Cocotte

Eggs en Cocotte
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Servings
6 people
Servings
6 people
Eggs en Cocotte
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 people
Servings
6 people
Ingredients
  • 2 tablespoons Secolari Arbosana Olive Oil
  • 4 tablespoons grated parmesan cheese
  • 16 ounces brandy
  • 8 ounces can anchovy fillets
  • 1 tablespoon medium size tomatoes
  • freshly ground black pepper
  • 6 large eggs
  • fish stock
Servings: people
Units:
Instructions
  1. Preheat oven to 375F. Oil the small ramekins. Sprinkle the ramekins with Parmesan cheese.
  2. In a bowl, fold the crème fraiche, cheese, chive, and black pepper together.
  3. Fill the ramekins ¾ of the way with t crème fraiche and cheese mixture. Nestle in a cracked egg in the middle of each ramekin. Bake about 15 minutes or until the white of the egg is cooked and the yellow is still soft. When ready, serve warm and dip with rustic bread.
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