Flow rate
Second courses
Duration
25 minutes
Difficulty
Very easy
Ingredients
- 4 eggs
- 200 ml of fresh cream
- 1 knob of Occelli® butter
- 150 g of Occelli® cow's Verzin
- A bunch of chives
- Salt and pepper
Preparation
Before starting, preheat the oven to 160°C.
Procedure
Butter the ceramic ramekins, then break the eggs and separate the yolks from the whites: take the molds and arrange the whites on the bottom, while putting the yolks aside, dividing them into 4 different coffee cups to keep them intact. Alternatively, you can also keep each one in half a shell, so as not to lose its rounded shape.
Salt and pepper the egg whites and place them in a baking dish with high edges. Pour warm water over them and bake them in a hot oven, cooking them in a bain-marie until they are well coagulated, for about 5 minutes.
Meanwhile, heat the cream in a saucepan. Add the cow's Verzin , salt and pepper lightly. Melt everything well, stirring with a whisk and, immediately after, add the chopped chives .
Once cooked, remove the ramekins with the egg whites from the oven. Divide the cream and cheese mixture into each ramekin, over the egg whites and finish by placing one egg yolk from those previously set aside on each portion.
Place the ramekins back in the oven, this time under the grill for 2 – 4 minutes, depending on how cooked the yolk is to your liking.
Remove the ramekins, decorate them with more chives and serve immediately, accompanying the dish with some toasted and buttered bread sticks.
If you like, you can enrich this dish by adding some sautéed endive cut into strips, or some boiled potato cubes, together with the egg whites. For a crunchy touch, instead, we recommend finishing the dish by adding some coarsely chopped walnuts.
