Eggs with cheese in the molds One of the popular ways of cooking eggs in the French cuisine, along with the famous poached eggs and omelettes - in serving pots, and usually in this dish with egg neighbors vegetables, chicken and other ingredients. This casserole from a number of dishes in pots, instead of which you can use any portioned refractory cups. A few words about the used in cooking cervelat. I took cooked-smoked, in the French kitchen, under the word "cervelas", not only a steamed but boiled sausage similar to our "Doctor's" can hide, so you can take any suitable product or replace the sausage with boiled chicken. The casserole is prepared without salt.
Ingredients:- Eggs chicken 5 pcs.
- Goat soft cheese 50 g
- Cheese hard 50g
- Sausage cervelat 50 g
- Green onion 5 g
- Fresh dill 5 g
- Parsley fresh 5 g
- Step 1 For the casserole we need two types of cheese - hard and soft, eggs, boiled-smoked serverel, greens.
- Step 2 Soft cheese (preferably goat) is cut into small cubes.
- Step 3 Grind the washed and dried fennel and green onions.
- Step 4 Servelat cut into strips.
- Step 5 Whisk 2 eggs into a foamy mass.
- Step 6 Put the sliced soft cheese, cervelat and herbs into beaten eggs, stir.
- Step 7 We spread the mixture in batch molds for baking.
- Step 8 We break into each portion of the egg, carefully placing the yolk in the center and trying not to damage it. Around the yolk, pour a ring of grated cheese on a grater. Bake for 15 minutes at a temperature of 180 ° C.
- Step 9 From the bottom, the mass should be condensed, the cheese slightly browned, and the yolk retain softness.
- Step 10 Sprinkle the casserole with chopped parsley and serve hot. Below we get a lush and soft structure, similar to an omelet, and on top a light cheese crust and a soft yolk.