Baked Provencal Eggs
|
|
This appetizer is a kind of French gratin, at least according to the "Gastronome Encyclopedia", It belongs to simple Provencal cuisine and is quite a dish in its own right. To bring it (the dish) closer to our tradition of eating eggs for breakfast, it can be cooked in advance, and in the morning just warm it up. I cooked in the morning in the village, under the screams of the neighbor's rooster, got a lot of pleasure from the process, and from eating. I recommend it!
Ingredients for poached eggs:
- Chicken egg - 4
- Hard cheese - 50 g
- Garlic - 1 clove
- Butter (plus a little more to grease the molds) - 40 g
- Wheat flour / Flour - 1 tablepoon
- Sour cream (or crème fraîche) - 2 teaspoon
- Milk - 125 ml
- Nutmeg (pipsqueak)
- Salt (to taste)
- Black pepper (ground, to taste)
How to cook baked eggs, Provencal step by step with photos
|
Products. Hard-boiled eggs. |
|
Peel and halve the eggs, finely chop the onion and crush and mince the garlic. |
|
Fry onion and garlic in half the butter over medium heat until golden |
|
Add the flour, mix well. |
|
Then gradually add the milk, stirring constantly until the mixture thickens, salt, pepper. |
|
Add sour cream, nutmeg, stir and remove from heat. |
|
Grease a baking dish (I use a small skillet) with butter. |
|
Put half the eggs, cut side up. |
|
Pour the milk and flour mixture over the eggs, sprinkle with grated cheese and top with slices of butter. Put in preheated oven up to 180 degrees Celsius. preheated oven and bake until golden brown, about 12 minutes. |
|
Serve warm. The taste will vary depending on the type of cheese. Enjoy!! |
Salt, Black Pepper, Garlic, Spicy, Flour, Hard Cheese, Wheat Flour, Butter, Eggs, Sour Cream, Milk, Nutmeg, appetizers
