The egg casserole that is practical, quick to make, and it is also a idea of meals rather mild, and accommodable to infinity according to your desires, and the contents of your fridge ! Yes, because aside from eggs and the cream, we put just about whatever you want in it ! And this time it is the picodon is a goat cheese from the Drome that I you already do know through the recipe tart eggplant, white, goat, honey and hazelnut.
Serve this egg casserole with a good slice of country bread and a seasonal salad.
Egg casserole in the picodon, and the savory
Ingredients (for 2)
- 4 outdoor eggs or organic
- 15 cl of liquid cream
- 1/2 picodon
- 2 sprigs of summer savory
- Salt and pepper
Preheat the oven to 200°.
Break the eggs in the mini-cocottes or ramekins. Add the cream, season with salt and pepper.
Cut out the picodon into thin strips and add them on the eggs. Put a branch of basil by slow cooker.
Bake in a bain-marie hot-12 min.
Enjoy without waiting.