- 4 eggs
- 2 Mini brie ILE DE FRANCE®
- 160 ml single cream
- 80 g lardons
- ¼ teaspoon nutmeg
- A little butter
- 4 sprigs of chives
- Salt & pepper
- A little bread to serve
Quarter the Mini Brie:
Cut once from top to bottom, then once from side to side.
Brown the lardons for 3-4 minutes in a frying pan.
Bring the cream to the boil in a saucepan with the nutmeg. Simmer for 3-4 minutes, allowing the cream to thicken.
Preheat the oven to 190°C (th. 6-7).
Use the butter to grease the ramekins.
Divide the cream between the ramekins, add 2 pieces of the Mini Brie, a few lardons and an egg to each. Season.
Bake in the oven for 8-10 mins.
Sprinkle with the chopped chives just before serving.
Serve with bread.
Snjoy at breakfast or as a starter, perhaps with a little Mesclunsalad mix.
If you prefer, you can replace the lardons with button mushrooms fried in 15g of butter for 5 minutes.
Thanks to their unique technology and packaging, ILE DE FRANCE® cheeses keep their flavor quality and freshness after ripening, to be ready to taste!
Under its thin and undulating white rind,...