1 – In the microwave…
If we crack an egg into a small ramekin and put it in the microwave for 60 seconds, we get delicious cocottes for a fancy hotel breakfast. You can add a little crème fraîche, grated gruyère cheese, or cream of mushroom soup (+ salt and pepper), for a sublime result… and so fast!
2 – In a muffin tin
A small muffin tin can cook a dozen eggs at once, ideal when organizing a dinner or an aperitif! There is nothing simpler, we break an egg in each hollow and we put 10 minutes in the oven. The egg comes out with such a shape that it is very practical to add to a sandwich!
3 – In a waffle iron
Again, nothing could be easier! For an original omelette, we replace the frying pan with its waffle iron and it gives us a Japanese-style omelet. Once baked, you can add lots of stuff in the little squares, no limits on creativity!
