Coddled egg and breadsticks!

It’s the speedy and regressive recipe that always works in 15min flat: a coddled egg with nice veggies from Provence + bread sticks with raw ham, yummy!

For 6 persons / Preparation: 15 min / Cooking time: 15 min

Wash and dice up the tomato and eggplant.

Heat the olive oil in a pan and panfry the diced up eggplant until they are golden. Pour them in a bowl, add the diced up tomato, salt and pepper, mix and set aside.

Preheat the oven on th 7 (210°C). Divide the liquid cream in 6 ramekins. Delicately break an egg in each ramekin. Salt and pepper. Place the ramekins in a bain-marie double boiler and bake for 10 min.

Meanwhile, toast the breads slices and slightly butter them. Garnish them with raw ham and cut up into bread sticks.

Remove the coddled eggs from the oven and the bain-marie, add the mix of tomato and eggplant, decorate with basil leaves and serve immediately with the raw ham breadsticks.

Photo credi: Œufs Bio et Label Rouge / Synalaf / Sucré Salé

 

Also discover the avocado muffins with eggs and the eggs benedict of Thierry Marx.

Ingredients:

6 organic or Label Rouge eggs

1 small eggplant

1 large tomato

30 cl of liquid cream

3 tablespoons of olive oil

2 stems of basil

3 slices of whole wheat toasting bread

3 wide thin slices of raw ham

10 g of butter

Salt, pepper

 

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