Coconut eggs in mie bread by Laurent Mariotte

Ingredients

For 4 servings

• •4 4 extra fresh eggs
• •4 tranche 4 slices of bread
• •2 tranche 2 thin slices of bone ham
• •4 c. à café 4 teaspoons of thick fresh cream
• •1 1 bouquets of chives
• •grape seed oil
• •salt
• •pepper

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.