Cream and Chive Stuffed Eggs

Cream and Chive Stuffed Eggs

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?

Ingrédients

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

Préparation

  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.
Préparation
10 minutes
Cuisson
10 minutes
Rendement
1 portion
Category
Breakfasts and brunch
Appetizers
Recette par
Nicole Anne Gagnon

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)