Baked Eggs Cocotte with Chorizo
Equipment
Ingredients
Main Ingredients
eggs
4 piece
chorizo
100 g
heavy cream
200 ml
salt
1 pinch
black pepper
1 pinch
parmesan cheese, grated
30 g
Bread Sticks
baguette
0.5 piece
olive oil
15 ml
Instructions
Prepare the ramekins
Crack the eggs into ramequins. Add the heavy cream, season with salt and pepper, then add the chorizo cut into small pieces. Finish with grated parmesan.
Prepare bread sticks
Cut the baguette into sticks, drizzle with olive oil and season with salt, pepper and garlic powder.
Bake in water bath
Place the ramequins in a baking dish and pour water halfway up the sides for bain-marie cooking. Bake at 180°C for 13 minutes. Add the bread sticks to the oven at the same time to lightly toast.
Original recipe
Storage
Best eaten fresh. Texture changes when reheated.
Notes
• Customize with leeks, cheese, tuna or whatever you have in the fridge.
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