• Paysan Breton Recipe •

“Tulip” Oven-baked Eggs

“Tulip” Oven-baked Eggs
4 people
15 min
Recette Œufs cocottes Beurre La Pointe de Sel 1240x775 Paysan Breton

As tasty as it is pretty, this recipe is perfect for your Sunday brunch. With a cooking time of only 10 minutes, oven-baked eggs are truly timeless!

Ingredients

  • Moulded Butter with a Hint of Salt
  • 4 teaspoons of Paysan Breton Thick Creme Fraiche
  • 4 eggs
  • 2 handfuls of spinach
  • 4 slices sandwich bread
  • Salt, pepper

Method

  1. Spread some Hint of Salt Moulded Butter on the bread.
  2. Make 4 notches on each side of the each slice of bread, stopping before the centre.
  3. Push the slices of bread into ramekins by overlapping the edges to form a tulip.
  4. Cook the spinach for 5 minutes in some melted butter. Season with salt and pepper.
  5. Pour the egg whites into the ramekins. Keep the yolks in their shells in cool place.
  6. Add a teaspoon of thick Creme Fraiche and the spinach.
  7. Preheat your oven to 180°C and bake for 10 minutes.
  8. Remove the ramekins from the oven, add the egg yolks on top and return to the oven for 5 minutes.
  9. Serve immediately.
Paysan Breton tip

Use large ramekins to easily insert the slices of bread. Otherwise, simply serve the oven-baked eggs with buttered toast.

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