Cocotte eggs are a famous French dish that is widely spread around the world. Usually cooked for breakfast. The filling can be very diverse: sausage, cheese, ham, fresh or canned vegetables.
I propose to cook one of the classic versions of cocotte eggs: with bacon and fresh tomato. This high-calorie snack can energize you for a long time!
The filled forms can be placed in a heated oven immediately or in a deep container filled with water. In the first case, baking is faster, but there is a possibility of the components sticking to the mold. Therefore, choose the method that is closer to you.
Ingredients:
- Eggs - 2 pcs.
- English bacon - 50 g
- Tomatoes - 40 g
- Hard cheese - 10 g
- Salt - 3 g
- Ground black pepper - 1 g
- Butter - 3 g
Prepare the right amount of ingredients.
Chop the bacon and half a tomato at random.
Lubricate the molds with any oil. Put bacon in them.
Place the chopped tomatoes next.
Break the egg into cocotte makers.
Season with salt and pepper to taste.
Rub some hard cheese onto the surface.
Fill a suitable mold with water and place the cocotte molds in them.
Place in a hot oven. Bake for 10-15 minutes at 180 degrees. If without water, then it will take less time.
The cocotte eggs are ready when the white is curdled and the yolk is runny.
Hearty, high-calorie breakfast is ready!
Serve the cocotte eggs with a sprig of herbs immediately, while hot.
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