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Eggs cocotte with pumpkin and Livarot

Easy 15 minutes

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Ingredients
  • 100g of Livarot
  • 4 eggs
  • 20 cl of liquid cream
  • 100g of pumpkin
  • nutmeg
  • brunch of chives
  • salt and ground pepper
Instructions
1
Wash pumpkin, cook it in 20cl of salted water
2
When cooked, drain half the liquid and mix the pumpkin to a cream in the remaining liquid
3
Preheat oven at 150°C
4
Butter ramekins or small cocottes. Poor the pumpkin cream into the ramekins. Add the liquid cream and seasoning.
5
Break an egg in each ramekins, add diced Livarot (without the rind)
6
Backed in a bain marie for 8 or 10 min
7
Serve immediately
8
Chef’s tip: Add some cooked diced bacon, adding the eggs.

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