LaVarenne » GREENBRIER RECIPE: Baked Eggs and Onions in Ramekins
The flavor and texture of an egg is subtly different when baked en cocotte in a small deep dish such as a ramekin, rather than flat as in oeufs au plat.
Ingredients
- 1 tablespoon butter, more for the dishes
- 6 to 8 scallions or baby onions sliced
- Salt and peper
- Fried croutons made with 2 slice country bread or baguette, diced and fried in 2 tablespoons butter
- 4 eggs
- ¼ cup heavy cream
- Four ½ cup ramekins
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