Will you cook an egg - Take it at face value. Because me, that's what I did. In this sunny Sunday, I wanted a little something special. A breakfast brunch sounding spring and this is a recipe egg casserole that opened my eyes and hungry!
The base of this recipe is very simple: eggs, cream, butter, salt and pepper. then we adapt to our taste or what has been brought to the main (ham, bacon, smoked salmon, tomato, onion, parsley, basil, chives, feta, cheddar, blue etc ...) No cream on the horizon, I therefore opts for milk (less fat). On my way, I met some tomatoes, scallions, cheddar and "basil plastic" (nickname I gave basil "fresh" tube).
Here is the recipe details:
Egg casserole with tomato and basil
(For one person)
♥ 1 egg.
♥ 2 large C. tablespoons milk (or cream).
♥ ½ C. teaspoon basil.
♥ Some sliced tomatoes cored.
♥ 1 shallot, finely chopped (green part only).
♥ Salt and pepper.
♥ Butter.
♥ Cheddar cheese (to taste).
♥ 1 ramekin.
♥ boiling water.
Preheat oven to 350 ° F.
Butter the dish. Break the egg into the dish.
Combine milk and basil together. Remove the fluid around the egg. Add sliced tomatoes, shallot, salt and pepper. Place the ramekins in a pyrex dish and fill the pyrex boiling water until ¾ of the dish. Bake for about 15 minutes, the yellow should remain flowing. You can also cook longer if you prefer well cooked egg.
At the exit of the oven, sprinkle with cheese.
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