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Les Marchés Publics de Montréal

Cream and Chive Stuffed Eggs

All recipes |  Appetizers, Lunch and brunch

Cream and Chive Stuffed Eggs, Déjeuners et brunchs
  • We’re all familiar with the traditional Easter meal, either lunch or supper. Nicole Anne suggests celebrating this holiday with a brunch. What do you think?

    Ingredients

    Per person:

    • 1 egg
    • 15 ml 15% or 35% cream
    • Chopped fresh chives
    • Butter
    • Salt and pepper

    Preparation

    1. Generously butter the ramequins.
    2. Salt, pepper to taste and sprinkle with some chopped chives.
    3. Break an egg into each ramequin and pour the cream over each egg.
    4. Place the ramequins in an oven-proof dish.
    5. Pour hot water to mid-height of the ramequins.
    6. Cook in the oven at about 340°C /170°C for 6 to 8 minutes until the egg white is just barely coagulated.
    7. Sprinkle with chives when you take them out of the oven.

    Use your imagination for the toppings. Below are some ideas:
    Shredded ham or bacon
    Sautéed mushrooms
    Asparagus
    Smoked salmon
    Ratatouille
    Stewed tomato and pepper (don’t use cream and substitute the butter for olive oil)
    A recipe from our chef, Nicole Anne Gagnon.


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