Quick and easy to make, they are great for a mini dish taken on the go and above all… divinely good. At breakfast, as a snack… We have fun! The advantage:the recipe only includes eggs and fresh cream, what could be easier? On the other hand, you have to learn how to make the right texture.
The principle is an egg baked in a ramekin previously buttered with 2 tablespoons of full cream. But you have to succeed in obtaining a perfectly cooked egg white while keeping a runny yolk...
Heat 200 g of whole cream for 5 minutes with salt, pepper, and a little nutmeg if you like it. It is then mixed with the whites of 4 eggs, then the mixture is distributed in 4 buttered ramekins. Then place the yolk in the center of each.
Bake in a preheated oven at 180°C (th. 6), or in a hot bain-marie for 8 minutes.
Depending on our mood of the day, we can decorate them with other ingredients:a slice of camembert, crumbled blue cheese, slices of foie gras or smoked salmon, etc. As well as small herbs such as chives.
