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Oeufs en Cocotte with Chives and Ham
- Serves
4
- Difficulty
Easy
Published 1991
This is a slight adaptation of a lovely little dish of baked eggs from the famous Troigros brothers of Roanne.
Ingredients
4 150 ml ¼ pint - salt
Method
Carefully separate the eggs, keeping the yolks whole. Place the whites in a mixing bowl and put each of the yolks in a saucer.
Mix the cream with the egg whites, season with a little salt and beat with a whisk for 30 seconds. Stir in the ham and the chives.
Heat four 75ml (2½ fl oz) ovenproof cocotte dishes in a
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