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
- 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.