Coconut eggs in mie bread by Laurent Mariotte

Method

1. 1

   Preheat the oven to 200 °C.

2. 2

   Between the sheets of sulfurized paper, flatten the slices of bread with a baking roll.

3. 3

   Oil the ramequins and carpet them with baking paper and place slices of bread. Bake for 5 minutes.

4. 4

   Cut the ham into small pieces. Have 1 teaspoon of cream in the bottom of the bread, pepper and sprinkle with dice of ham.

5. 5

   Break 1 egg in each moulded mie bread. Cut the chives and sprinkle them on the eggs. Cover with a piece of sulfurized paper.

6. 6

   Bake for 10 to 12 minutes, white must be frozen and creamy yellow. Dismove the eggs, put them on the plates and serve.

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