Cocotte egg and spreadable bread rolls

Preparation time: 5-10 minutes
Cooking time: 15 minutes

INGREDIENTS 

For 2 people

• 1 jar of L'Épicurien spread of your choice ( Black Tapenade , Toïonade , Ricotta Pepper Pesto , Green Tapenade with Organic Almonds , etc.)
• 4 small fresh free-range eggs
• 4 tablespoons fresh cream
• 2 nice slices of country bread
• Chive
• Salt pepper

PREPARATION

Preheat the oven to 180°C.

Cover the bottom of two ramekins with cream. Break 2 eggs per ramekin and add a little cream. Salt, pepper.

Place the ramekins in a hollow dish. Fill with water up to 2/3 of their height.

Cook the cocotte eggs in a bain-marie for 15 minutes.

Meanwhile, toast the slices of bread and cut them into slices.

Before serving, sprinkle the cocotte eggs with chopped fresh chives.

Spread the bread rolls with the spread of your choice, dip in the egg, and... savor every bite!