Eggs in cocotte with mushrooms, crème fraîche and bacon | The recipes of AIA
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Ingredients
- 4 medium free-range yellow pasta eggs
- Bacon to taste
- Extra virgin olive oil to taste
- 1 clove of garlic
- 250 g of mushrooms
- Salt
- Pepper
- 250 ml of crème fraîche
- Chives to taste
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