Oeufs cocotte in sandwich bread by Laurent Mariotte

Ingredients

4 servings

• 4 extra-fresh eggs
• 4 slices of sandwich bread
• 2 thin slices of bone-in ham
• 4 teaspoons of thick crème fraîche
• 1 bunch of chives
• grapeseed oil
• salt
• pepper

Steps

1. 1

   Preheat the oven to 200°C.

2. 2

   Between sheets of parchment paper, flatten the slices of sandwich bread using a rolling pin.

3. 3

   Oil the ramekins and line them with parchment paper, then place the bread slices inside. Bake for 5 minutes.

4. 4

   Cut the ham into small pieces. Place 1 teaspoon of cream in the bottom of the bread, add pepper and sprinkle with diced ham.

5. 5

   Crack 1 egg into each molded bread. Finely chop the chives and sprinkle them over the eggs. Cover with a piece of parchment paper.

6. 6

   Bake for 10 to 12 minutes, the white should be set and the yolk creamy. Unmold the eggs, place them on plates and serve.