The white is just set and the yolk is runny: pure indulgence! Make it even more decadent with thick crème fraîche, crispy bacon or sauteed mushrooms...
Ingrédients Pour
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x 4
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Pain de Campagne2 hearty slices -
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Préparation
1
Preheat the oven to 230 °C on the broil setting. Butter 4 ramekins. Separate the eggs, putting one white in each ramekin and setting the yolks aside. Place the ramekins in a large pot and add cold water until it comes up to 3/4 of their height.
2
Cook the egg whites over low heat until they start to set (about 10 minutes).
3
Meanwhile, slice the bread into 8 nice strips. Toast them in a fry pan with the butter and olive oil.
4
Remove the ramekins from the pot. Gentle place one raw yolk on each cooked egg white. Place the ramekins under the oven broiler for 3 minutes. Remove the Baked Eggs from the oven. Garnish each ramekin with a pinch of fleur de sel and a bit of freshly ground pepper. Serve with the crispy toast strips.
Accorder avec
Red wine: Chiroubles.
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