Shirred Eggs with Hazelnuts and Carré Frais Recipe
Shirred Eggs with Hazelnuts and Carré Frais
Total time: 15 to 30 minutes

Prep. time: 15 minutes
Cooking time: 8 minutes

Difficulty: Easy
Chef's Note

For an even more indulgent recipe, substitute shavings of foie gras for the hazelnuts. 


For 4 servings

- 4 (100 g) Carré frais or other fresh cheese
- 1 Tbsp. crushed hazelnuts
- 8 eggs
- ½ bunch of chives
- 300 ml / 1 1/5 cup crème fraîche
- 20 g / 4 Tsp. butter for ramekins
- Fleur de sel
- Freshly ground pepper
  1. Preheat the oven to 150 °C / 300 °F.
  2. Butter four ramekins. Place 1/2 tsp. crème fraîche into each one, then gently break 2 eggs into each ramekin, one after the other. Place the ramekins into a fairly deep baking dish and pour in hot water to form a bain marie. Place in the oven and cook for 8 minutes.
  3. Chop the chives.
  4. In a saucepan, combine the carré frais with the remaining cream with a fork. Season with fleur de sel and pepper and heat gently over low heat for 2 to 3 minutes.
  5. Off the heat, add the chopped chives.
  6. Remove the dish from the oven and immediately take the ramekins out of the bain marie. Pour on the cream mixture and sprinkle with slivered hazelnuts. Serve immediately.
More recipe ideas

Carrément Frais - Mango 2011 & 2012
Photo : Pierre-Louis Viel.
Styling: Valéry Drouet


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