Eggs cocotte with pumpkin and Livarot

Easy 15 minutes

Le Livarot AOP

Wash pumpkin, cook it in 20cl of salted water

When cooked, drain half the liquid and mix the pumpkin to a cream in the remaining liquid

Preheat oven at 150°C

Butter ramekins or small cocottes. Poor the pumpkin cream into the ramekins. Add the liquid cream and seasoning.

Break an egg in each ramekins, add diced Livarot (without the rind)

Backed in a bain marie for 8 or 10 min

Serve immediately

Chef’s tip: Add some cooked diced bacon, adding the eggs.

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