Egg casserole with shallots
Ingredients
Instructions
- 4 eggs
- 4 tbsp. heavy cream
- 2 shallots
- 2 sprigs of parsley
- Preheat the oven to th 6 (180°C). Peel the shallots and chop them.
- In individual ramekins, distribute the cream and break an egg into each ramekin. Sprinkle with chopped shallot.
- Bake for 10 mins. When ready to serve, season with salt and pepper and sprinkle with chopped parsley.
Egg casserole with shallots
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