![Baked eggs](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2021-06/Plat%20fini_1.jpg?itok=g-VpAH97)
The white is just set and the yolk is runny: pure indulgence! Make it even more decadent with thick crème fraîche, crispy bacon or sauteed mushrooms...
Ingredients For
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x 4
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Sourdough Bread2 hearty slices
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Preparation
1
Preheat the oven to 230 °C on the broil setting. Butter 4 ramekins. Separate the eggs, putting one white in each ramekin and setting the yolks aside. Place the ramekins in a large pot and add cold water until it comes up to 3/4 of their height.
![](/sites/tastefrance.com/files/2021-06/E%CC%81tape%201_1.jpg)
2
Cook the egg whites over low heat until they start to set (about 10 minutes).
![](/sites/tastefrance.com/files/2021-06/E%CC%81tape%202_0.jpg)
3
Meanwhile, slice the bread into 8 nice strips. Toast them in a fry pan with the butter and olive oil.
![](/sites/tastefrance.com/files/2021-06/E%CC%81tape%203_0.jpg)
4
Remove the ramekins from the pot. Gentle place one raw yolk on each cooked egg white. Place the ramekins under the oven broiler for 3 minutes. Remove the Baked Eggs from the oven. Garnish each ramekin with a pinch of fleur de sel and a bit of freshly ground pepper. Serve with the crispy toast strips.
![](/sites/tastefrance.com/files/2021-06/E%CC%81tape%204_0.jpg)
Pair with
Red wine: Chiroubles.