When I want a little meal quick and simple, I make egg casserole with what I have in my fridge. I had already proposed a version in the picodon, and the savory, and today I start again with a more “rustic” with bacon and tomato but with Parmesan cheese on the side “chic” !

Serve with a good slice of country bread and serve with a good salad.

Egg casserole with bacon, tomato and Parmesan cheese

Ingredients (for 2)

  • 4 outdoor eggs or organic
  • 15 cl of whipping cream
  • 2 tbsp of tomato paste
  • 2 slices of bacon
  • Parmesan
  • Salt and pepper


Preheat the oven to 200°.

Grill the slices of bacon and set aside.

Break the eggs in the mini-cocottes or ramekins. Add the cream and the tablespoon of tomato paste, salt and pepper.

Add the shavings of Parmesan cheese on the eggs. Put a slice of bacon for a casserole.

Bake in a bain marie hot for 12 min.

Enjoy without waiting.

Written by Doc

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