How to cook :
Butter 4 ramekins going to the oven.
Chop shallots and mushrooms.
Cut finely the diced bacon.
In a pan, put warming 40 g of butter.
Incorporate shallots, make them lighty brown, add mushrooms then diced bacon.
After having removed its crust, crush the Maroilles with a the fork with the crème fraiche, reserve.
Add the cider with shallots and mushrooms, prolong the cooking 5 minutes.
Add Maroilles and cream, mix . Salt.
Set the preparation in ramekins, make slide an egg in the center of the preparation.
Arrange ramekins in a bain-marie and put into the oven in the middle in approximately 180 ° during 6 mn (the white has to coagulate).
Serve immediately with fingers of bread of toast.
Good appetite !
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