Egg Pan from Auvergne

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Breakfast
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 slices toast
  • 50 g butter
  • 4 tablespoon wine, white
  • 4 egg (s)
  • 2 tablespoon heavy cream
  • 50 g cheese (Gruyère), rated
  • salt and pepper
Egg Pan from Auvergne
Egg Pan from Auvergne
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Instructions

  1. Debark the bread slices and stir in 30g butter to brown them lightly.
  2. Preheat the oven to 175 degrees.
  3. Grease gratin dishes, put bread in them and drizzle with wine. Separate the eggs and beat the egg whites to a firm snow, season with salt and pepper. Spread the egg whites on the bread and make a well. Slide an egg yolk into each well and drizzle with cream. Sprinkle cheese on the surface of the egg whites.
  4. Baked in the oven for about 15-20 minutes.

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