Egg casserole & potato carbonara

Steamed and gratin

Main course - Home cooking

4 people

Prep : 15 minutes

Cook : 30 minutes


* 500 g Steamed & Gratin potatoes
* 4 extra fresh eggs
* 80 g of lardons
* 20 cl of liquid cream
* Chives
* Salt & pepper


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.

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