Cocotte Eggs With Tomato And Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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It's a modified french recipe that includes the soul food style of a traditionally baked egg with the freshness of tomatoes and basil ! Ingredients:
1/4 cup of 1/2 salted butter (use unsalted if not found) |
4 big eggs |
1/4 cup of grated cheddar cheese |
4 teaspoon of parmesan cheese |
1/2 cup of 35% cream |
1/4 cup of tomato cut in small dice |
4 fresh basil leaves (don't even try to use dry basil ! :o) |
salt and pepper |
Directions:
1. 1. Apply butter in the dutch oven, break an egg without brutalizing the yellow part. Add the cream and add the salt and the pepper
2. 2. Add both cheeses and stir up softly
3. 3. Add the tomatoes and the basil
4. 4. Place the mixture in a bain-marie and put it in the oven at 400° for 12 minutes. The yolk as to be half-cook.
5. 5. Place the mixture on a English muffin and bon appétit !
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