Eggs in ramekins with cream recipe
Some history
Talking about bread fingers always brings back delicious childhood memories. Dipping bread soldiers in an egg is a special memory. Share it with anyone who is still a child at heart!
Ingredients
- 8 eggs
- 2,5cl cream
- 1 baguette
- 200g raw ham
- 20g butter
- salt, pepper
Preparation
Butter the base of 4 ramekin dishes, add salt and pepper.
Break 2 eggs into each ramekin.
Reduce the cream to the desired consistency, season with salt and pepper.
Cut the bread into fingers and toast.
Cook the eggs gently in a double boiler.
When the eggs are cooked as required, add the cream and serve with the bread fingers and the ham.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.
Wine suggestion
Chignin-Bergeron