To me, nothing better than eggs in all forms! It's part of what I've always always in the fridge for an impromptu dinner or cake on the go. Shell, casserole, poached or fried, I adore the taste and simplicity of this unique ingredient. So when Matt, French leader since eggs 1985 joins the head Piermic Fatet to revisit the egg through a book of recipes, it gives a result explosive!!!
Chief Piermic Fatet belongs to this new generation of leaders who dare, innovate and disrupt the culinary arts. Himself defines his food as "dékomplexée" and consistent with its time. At his side, we revisit the classics with ease and frankness to refine taste and texture. Let yourself be carried away by this whirlwind of flavors orchestrated by Chef. Find the recipe booklet in the matins packs eggs x18 "outdoor", also available in x20 Maxi Matins d'Auge. And for you, a small preview of what you'll find in this book high-egg-ment with this recipe from Gourmet Egg casserole flavored Roquefort. And for more information on Eggs Matins, visit their site or page Facebook.
Egg casserole flavored Roquefort
Recipe for Matins Piermic Fatet
Prep : 20mins
Cooking : 8mins
Serves 4 people
- 4 Matins eggs
- 250g arugula
- 100g roquefort
- 2 shallots
- 10g butter
- 15cl cream
- 2 handles nuts
Saute shallots in butter 2 minutes at high heat then add fire arugula and crumbled blue cheese. Reduce heat, then add the cream, salt, pepper and cook 3 about min.
In each ramekin, Pour in the rocket / roquefort and then break an egg over Matins.
In an ovenproof dish, place the ramekins, then pour boiling water halfway up. Bake at 200 ° for 6 to 8 minutes.
In the oven, add some chopped nuts and serve.