Potato Baskets with Scrambled Eggs Recipe
Potato Baskets with Scrambled Eggs
Flavors of the Pays de la Loire
Total time: 30 to 60 minutes

Prep. and cooking time: 45 minutes

Difficulty: Easy
Chef's Note

Based on a recipe by Suzanne Bonbou for Pays de la Loire

For 6 servings

- 6 eggs
- 2 thin slices of ham (jambon de Vendée)
- 2 Tbsp. butter
- fleur de sel de Noirmoutier
- chives
- 150 ml cream
- 90 ml white beans (moguettes sold in jar))
- salt and pepper

- 6 silicone molds

For the potato baskets

  1. Preheat the oven to 220°C / 450°F.
  2. Peel and grate the potatoes; season with salt and pepper and toss in a bowl.
  3. Lightly butter the 6 semi-spherical silicon molds. Cover the interior of each one with grated potatoes.
  4. Bake for 20-25 minutes until you have golden baskets.

For the white bean coulis

  1. In a blender, purée the beans with the cream; correct the seasoning to taste.
  2. Heat the sauce in a saucepan over very low heat, stirring often.

For the scrambled eggs

  1. Bring a saucepan of water to a boil for a double boiler.
  2. Break the eggs into a bowl, season with pepper and add the butter.
  3. Place the bowl over the simmering water and cook over low heat, stirring constantly with a wooden spoon until the eggs are creamy but not dry.
  4. Remove from the heat.


  1. Remove the baskets from the oven, unmold and place onto 6 individual plates.
  2. Place the scrambled eggs in the center. Season with a little fleur de sel and some chives.
  3. Garnish each basket with a thin slice of Vendée ham.
  4. Pour the hot bean coulis over the scrambled eggs just before serving, or serve it in individual little glasses.
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