Cream eggs

Cream eggs

Total: 15 Min. | Active: 15 Min.
vegetarian
Nutritional value / person: 789 kcal
, Fat: 56 g
, Carbohydrate: 48 g
, Protein: 24 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cream eggs

2dl cream
¼tsp salt
a little pepper
4 fresh eggs

Toast

1tbsp olive oil
200g bread, sliced
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How it's done

Cream eggs

Pour the cream into a non-stick frying pan, bring to the boil, season. Crack the eggs one at a time, slide into the cream, reduce the heat. Simmer the eggs over a medium heat for approx. 5 mins. until the cream begins to caramelize and the egg white is just set. Cover and continue to simmer for approx. 1 min. Plate up the eggs.

Toast

Clean the pan and heat the oil. Fry the bread for approx. 2 mins. on each side until crispy, serve with the eggs.

Good to know
Tip: Roughly chop the fresh herbs, scatter on top of the eggs.

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