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The garnishes of the casserole eggs can vary endlessly, here is a sweet contrast of the cream, a little sweet side of the pan -fried shallots and force of cheese, blue.
In culinary technique, as I could see during my kitchen course, it is recommended to cook the eggs casserole in a water bath, so that they take gently and uniformly. There are even recipes on the pan with a background of water and cooked covered. I admit, this is what often stopped me, the laziness to take out the whole bazaar, a suitable dish to put the ramekins inside.
While the casseroles simply put in the oven, it works very well! It is necessary to monitor the cooking well because nothing is more different from one oven to another, mine has put 8 minutes at 180 ° rotating heat to obtain whites mixed with the cream and well -taken cheese and still liquid yolks. Check from time to time, shake your casseroles to see how white and egg yolk move. Yellow should not freeze.
On the garnish side, I used a slightly strong cheese as blue, from the Saint Agur. You can replace it with Roquefort for example, or Bresse Bleu. Depending on your taste, more or less strong.
I swung the character of the cheese with pan -fried shallots that caramelize a little and bring softness. It’s up to you to adapt according to your tastes with bacon, mushrooms …
Cocotte egg in the oven with blue cheese
Egg egg topics can be adapted to infinity, I offer you a contrast of the sweetness of the cream, the slightly sweet side of pan -fried shallots and the strength of cheese, blue.
To prevent standby
Fry the shallots:
Serve with a green salad and slices of bread. Here grilled full -beaded bread.
Enjoy your food !
Enjoy
