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Wednesday, March 5, 2014

Shirred Eggs over Roasted Cauliflower Puree

I just made my Roasted Cauliflower Soup even better...
Put a little bit into some ramequins, cracked an egg on top, drizzled a bit of olive oil, a bit of shredded swiss, some cracked pepper, and some chopped leek slices.
Baked for 10 minutes at 200°C (400°F)
It's the next level.
Eat with fresh hot baguette while dipping into the yolk and melt with pleasure...

I had to look up "oeufs cocotte" in English to find "shirred eggs."

Shame on me.
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