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Cocotte Eggs with Reblochon

Ingredients:

  • 1/4 of Reblochon
  • 4 large fresh eggs
  • 200ml whole pouring cream
  • Some cumin seeds
  • Salt, pepper
5 Min making
5 Min Baking
4 People

Directions :

  • Preheat the oven to 200°C (th.6/7).
  • Break one egg into each ramekin, pour 50ml of cream over it and sprinkle with some cumin seeds.
  • Add small cubes of Reblochon and cover each ramekin with its lid or some baking paper.
  • Bake for 5 mins.
  • You can serve these Cocotte eggs with puff pastry appetizers that will make pretty soldiers.

Bon appétit !

Download the recipes booklet

Accompaniments for Reblochon :

Accompaniments for Reblochon

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