Baked eggs with cheese and porcini
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Preparation : 5 min
Cooking : 12 min
Total time : 17 min Rest : 0 min
4 people
1 pinch salt
1 pinch pepper
50 g of cantal
4 tbsp of crème fraîche
1 jar porcini mushrooms in oil
4 large, very fresh eggs
Associated products
Tips
The eggs should be at room temperature. Depending on the size, some eggs may take longer to cook. If you don' have a jar of porcini mushrooms in oil, you can replace it with 30g of dried porcini mushrooms.
RECIPE STEPS
1
Fill the metal bowl with 0.5 L water and fit the steamer basket.
2
Break the eggs into small, buttered ramekins, add 1 tbsp of crème fraîche to each one and season.
- 1 pinch salt
- 1 pinch pepper
- 4 tbsp of crème fraîche
- 4 large, very fresh eggs
3
Thinly slice the cheese and the mushrooms.
- 50 g of cantal
- 1 jar porcini mushrooms in oil
4
Divide the cheese and mushrooms among the ramekins, place in the steamer basket and run the program.
- 50 g of cantal
- 1 jar porcini mushrooms in oil
Steam
12:00 / / 110°C
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
