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
Print Recipe
Pin Recipe Instructions
- Debark the bread slices and stir in 30g butter to brown them lightly.
- Preheat the oven to 175 degrees.
- 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.
- Baked in the oven for about 15-20 minutes.
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