Egg casserole with fennel
Ingredients
Instructions
- 4 large eggs
- 2 sprigs of fennel
- 4 tbsp. tablespoons fresh cream
- 20 g Butter
- Salt
- Pepper
- Rinse and chop the fennel. Preheat the oven to th. 8 (240°C).
- For the crème fraîche into a small saucepan with the fennel and bring to the boil. Immediately remove the pan from the heat.
- Put 1 tbsp. soup of fresh cream in 4 ramekins with the fennel, add 1 egg, 1 piece of butter, salt, pepper.
- Arrange the ramekins in a baking dish, add water to halfway up. Bake for about 7 minutes, watching the cooking; the yolk
- should remain runny.
- Serve immediately with slices of toasted country bread.
Egg casserole with fennel
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