Egg casserole & potato carbonara

Directions

Peel the potatoes. Cook them in a large volume of salted water, starting with cold water, then drain.
Cut the potatoes into ½ cm uniform cubes and set aside.

Preheat your oven to 180 °C.

Sauté the lardons in a frying pan without fat, then add the creme fraiche. Cook for 2 minutes over medium heat. Add the diced potatoes and keep warm.

Butter 4 ovenproof ramekins and season the bottom with salt and pepper.
Carefully break the eggs into the ramekins (1 per ramekin). Place the latter in an ovenproof dish and cook in a bain-marie for 8 to 10 minutes at 180 °C.

After removing from the oven, spoon a tablespoon of the potato carbonara mixture into each ramekin.