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Shirred Eggs with Vegetables and Goat Cheese Recipe
Chef's Note
Based on a recipe by d’Aurélia Girard for Paroles d'Eleveurs to represent Languedoc-Roussillon region in France.
Ingredients
For 6 servings
- 6 eggs
- 2 small zucchini
- 3 small tomatoes
- 2 cooked carrots
- 6 mushrooms
- 60 g goat cheese
- 45 ml crème fraîche
- 14 g / 1 Tbsp. butter
- salt and pepper
Material
- 6 individual glass jars
Method
- Sauté the diced vegetables in a knob of butter in a skillet for about 10 minutes.
- Add the diced goat cheese and heavy cream.
- Put vegetables in 6 individual glass jars ; top with an egg.
- Cook in the oven 6 to 7 minutes at 200°C / 400°F.
- Season to taste.
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