Boursin
Œuf cocotte au Boursin® Onctueux Ail & Fines Herbes, champignons et lard grillé

Egg cocotte with Boursin® Garlic & Herbs, Mushrooms and Grilled Bacon

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Preparation

25 minutes

Cooking time

10 minutes

Type of dish

Brunch

Ingredients - 4 serves

1 ¼ cups of light cream

1/2 jar of Boursin® Garlic & Herbs

4 eggs

3/4 cups of mushrooms

4 slices of thick bacon

2 tsp of butter

1 shallot

Salt & pepper

Brunch

YOUR TURN TO CREATE

01

Preheat the oven to 200° C (or 400°F) with a dish filled halfway with water (to create a double boiler or bain-marie).

Mix the light cream with Boursin® Garlic & Herb

02
03

Chop the mushrooms. In a frying pan, heat the butter and sauté the chopped shallot. Add the mushrooms and cook for about 10 minutes. Add salt and pepper.

In each ramekin, spread the cream and Boursin® mixture. Break an egg in the center. Spread the mushrooms around it.

04
05

Put the ramekins in the double boiler (bain-marie) in the oven, for 10 minutes.

In the meantime, grill the slices of bacon.

06
07

Serve the eggs in their ramekin with a slice of grilled bacon.