Eggs boiled with goat and lardons: I'm full of them 🥰
Ingredients (for 4 people):
4 eggs
100 g of smoked pork lard
100g of goat cheese (goat log type)
4 tablespoons of thick sour cream
1 small onion (optional)
Salt and black pepper....
A little parsley or chives for decoration (optional)
Butter to butter the ramequins
Preparation:
Preheat the oven: Set the oven to 180 ° C (th. 6).
Prepare the lardons:
Return the lardons in a frying pan until golden brown and crispy. If you're using onions, bring it back with the lardons until it's translucent. Once cooked, drop them on absorbent paper to remove excess grease.
Prepare the ramequins:
Slightly butter the bottom of the individual ramequins.
Place a tablespoon of sour cream at the bottom of each ramequin, then spread the lardons and goat pieces on top.
Add the eggs:
Gently crack an egg into each egg, ensuring not to penetrate the yolk.
Season with a pinch of salt (the lardons are already salted) and black pepper.
Cooking:
Place the ramequins in a baking dish, then pour hot water into the dish to create a bain-marie. The water must reach half the height of the ramequins.
Bake for about 10-12 minutes, until white is cooked through but yellow remains slightly runny.
Decoration:
Take the ramequins out of the oven and sprinkle some parsley or freshly chopped chives for a pop of color and freshness.
Warm greenhouse: Poached eggs are perfect to serve with toasted bread to dip in the egg yolk, and a small green salad to go with it.
Tips:
If you like more elevated dishes, you can add a pinch of Espelette chilli or smoked paprika before baking.
For a change, replace the lardons with sliced ham or smoked salmon, and the goat with another melted cheese like Roquefort or Shire.
A simple dish, but so comforting! Enjoy your meal 😊
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