A classic French baked egg breakfast, individually served with sour cream and bread.
Main INGREDIENTS
- Eggs
Ingredients
Method
Ingredients
- 8 large eggs
- 4 tablespoons (120g) sour cream
- Sea salt and freshly ground pepper
- Chives, for garnish
- Brioche or French Baguette, for serving
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Method
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1Preheat oven to 180°C. Lightly butter 4 Stoneware Petite Casseroles.
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2Crack two eggs into each casserole and top each with 1 tablespoon (15g) of sour cream.
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3Place the four filled casseroles into a shallow baking pan. Pour boiling water in the pan to make a “bain-marie.” Bake, uncovered, for 15 minutes (18 minutes if you prefer your eggs well-cooked) or until the white is firm.
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4Season with salt and pepper and top with minced chives. Serve with warm buttered toast for dipping.
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