Oeuf cocotte jambon chèvre
Directions
- 1Cut the ham into small pieces.
- 2Cut the white onion into small pieces.
- 3Sauté the onion in a frying pan with oil until golden brown.
- 4Add the chopped ham and cook for a few minutes.
- 5Season with pepper, salt and garlic powder.
- 6Mix well, then add the fresh cream and cook until thickened.
- 7Fill small oven-safe bowls with the mixture until halfway.
- 8Add slices of goat cheese cut in half on top of the mixture.
- 9Crack two eggs per bowl over the cheese, trying not to break the yolk.
- 10Add some more mixture on top.
- 11Place the bowls in a baking dish filled with boiling water, creating a bain-marie.
- 12Bake at 180°C for 10 minutes.
Ingredients
- 200 g jamon
- 2 white onion
- 2 spoon oil
- 1 tsp pepper
- 1 tsp salt
- 1 tsp garlic powder
- 200 ml fresh cream
- 200 g goat cheese
- 8 eggs
Equipment
knifewooden spoonfrying panovensmall oven-safe bowlsbaking dish
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