Baked Eggs with Cream (oeufs champenois) Recipe
Baked Eggs with Cream (oeufs champenois) Recipes
2 tbsp cream
ovenproof dish with all the butter. Separate the eggs, keeping the yolks
whole. Beat the whites until stiff, season with salt and pepper and fold
in the cream. Spoon the egg whites into the buttered dish. Make 4
separate holes and drop an egg yolk in each. Bake in a hot oven 220C,
425F, Gas 7 for 10 minutes and serve at once.
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