Stéphane Reynaud

Œuf Cocotte au Roquefort

Baked Egg with Roquefort Cheese

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Eggs 6
  • Walnuts 100 g
  • Roquefort cheese 100

Method

  1. Preheat the oven to 200°C.
  2. Season the cream with nutmeg, salt and pepper.
  3. Butter six individual ramekins, break an egg into each one, taking care not to break the yolk, add a few walnut kernels and pieces of Roquefort cheese, then pour over t