Rustic Eggs in Cocotte
Bread dish
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Cook Time
40 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
These rustic eggs in cocotte, cooked directly in a bread, are an original and tasty way to revisit a classic. I love preparing this recipe for a Sunday brunch or a quick and gourmet lunch. The combination of crusty bread, runny egg and melted cheese is simply irresistible. I often use mimolette or young Cantal, but you can vary the pleasures by using other cheeses of your choice. A few cherry tomatoes and fresh basil bring a touch of freshness and color to this comforting dish. A pinch of fleur de sel and freshly ground pepper sublime everything. A true delight!
Ingredients (7 ingredients)
-
4 piece bread
-
4 piece eggs
-
70 g of mimolette or young Cantal
-
8 piece cherry tomatoes
-
to taste Basil to serve
-
to taste Fleur de sel
-
to taste Freshly ground pepper
Preparation (6 steps)
Preparation of breads
Preheat the traditional oven to 180°C. Cut the top of the breads and remove part of the crumb to form a cavity.
Preparation of cheese
Put 70g of cheese (mimolette or young Cantal) cut into pieces in the Thermomix bowl. Mix 5 Sek./Stufe 5 to grate the cheese.
Garnish of breads
Distribute the grated cheese in the cavities of the breads. Add 2 cherry tomatoes cut in half in each bread.
Addition of eggs
Break an egg into each bread. Season with fleur de sel and freshly ground pepper.
Oven cooking
Wrap each bread in aluminum foil. Place the breads on a baking sheet and bake for 20 minutes at 180°C.
Service
Remove the breads from the oven and unwrap them gently. Sprinkle with chopped fresh basil before serving.
Finished cooking? Great! 🎉
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Created by
Marine Garcia
2
Rezepte
0
Kochbücher
Tags
Allergens
- Eggs
- Milk (including lactose)
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