French Egg Cocotte With Salad
By chef Franco Luise
Creamy eggs baked in a ramekin with cream and herbs. A delicate, delicious breakfast with a rich flavor.
- 19 min
- total
- Medium
- level
6 min prep · 13 min cook
What you will need
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Eggs 3 pcs -
Ham 2 slice -
Fresh cream cheese 30 g -
Baguette 1 pcs
-
Salad Mix 0.25 pcs -
Red Onion 0.5 pcs -
Garlic 1 clove
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients.. Prepare the ingredients; today's dish will be made from these ingredients 🍳✨ and preheat the oven to 200 C
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Slice the baguette. Slice the baguette into pieces
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Slice the onion and garlic. Peel and finely chop the onion, peel the garlic and slice it
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Saute the onion & garlic. Heat the oil in a pan, add the onion and garlic, and saute over medium heat for about 3-4 minutes until caramelized
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Layer with ham. Drizzle a baking dish or tray with olive oil and spread it evenly, then arrange the ham on the bottom so it covers the entire surface
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Add the ingredients. Add the caramelized onion with garlic and sprinkle the cheese evenly on top
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Crack in the eggs & bake. Crack the eggs on top, season with salt and pepper, and bake in the oven at 200 C for about 10-12 minutes
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Toast the bread. Toast the baguette slices in a pan over medium heat for about 3-4 minutes on each side until golden brown
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Remove from the oven. Remove the finished dish from the oven and let it rest briefly for about 1 minute
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Serve & present. Remove the dish from the mold, place it in the center of a plate, arrange the salad around it seasoned with salt, pepper, and olive oil, and serve with the toasted baguette 🍽️✨
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