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Patidou œuf cocotte (French baked eggs) Recipe

  • 11 votes, average: 5.00 out of 511 votes, average: 5.00 out of 511 votes, average: 5.00 out of 511 votes, average: 5.00 out of 511 votes, average: 5.00 out of 5 5.00 (11 Ratings)
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  • 45 mins
  • Easy Easy
  • Microwave

Ingredients

Directions

This cosy winter dish will warm you up with its delicious mix of cheese and sweet dumpling squash.

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Ingredients

Adjust Servings:
2 eggs
150g single cream
75g smoked lardons
30g grated emmental cheese
salt, pepper and curry powder

Steps

1

Begin by browning the lardons in a pan for a few minutes. Cut the top of the sweet dumpling squash off and remove the seeds. Boil the sweet dumpling squash for 20 minutes.

2

Preheat the oven in OVEN mode at 200°C. Put the lardons in the squash followed by the cream and spices. Mix everything together and add the eggs and Emmental cheese.

3

Cook for 15 minutes then serve with sliced bread.

Enjoy

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Ingredients

Adjust Servings:
2 eggs
150g single cream
75g smoked lardons
30g grated emmental cheese
salt, pepper and curry powder