Medium

unit

Fresh cream

Olive oil

tablespoons

Onion

Peas

Pepper

pinch

Salt

Soft butter

Chives

Lardon

French style boiled eggs

<h5>3 min</h5><p>Peel 200 g of peas, cook them in boiling salted water until barely tender.</p><p><br></p><p>Cool them under cold water and drain them.</p>

<h5>3 min</h5><p>Prepare 50 g of onion, chop and cook it along with 1 tablespoon of olive oil.</p>

<h5>4 min</h5><p>Brown 100 g of lardons.</p><p>Preheat your oven to 180°C (360°F).</p>

<h5>1 min</h5><p>In each ramekin, pour a little peas.</p>

<h5>5 min</h5><p>One egg white (set the yolk aside).</p>

<h5>1 min</h5><p>And to finish a tablespoon of liquid cream.</p><p>Salt and pepper.</p>

<h5>10 min</h5><p>Put in the oven for about 10 minutes while the egg white sets.</p>

<p><strong>1 min</strong></p><p>Put the yolks on top of the ramekins and bake again for 1 minute.</p>

<p><strong>1 min</strong></p><p>Serve immediately, with a sprinkling of finely chopped chives.</p>

Medium

33 min

Accompaniment

French

Main course

Starter

Appetizer

Servings

4

Nutrition

/ per serving

Directions

Step #1

Step #2

Step #3

Step #4

Step #5

Step #6

Step #7

Step #8

Step #9

Step #10

Step #11

Sign in