ingredients

4 eggs
180 g of Fourme d'Ambert
200 g smoked trout
280 g of cream

Steps

Step 1

Preheat the oven to 210 ° C (tea 7); place a deep oven dish with hot water up to 2 cm from the edge (bain-marie).

2nd step

Cut the trout into small pieces, reserve 4 thin strips. Take off the crust of the fourme; cut it into cubes, melt it over very low heat in a small saucepan with the cream, turn to obtain a creamy and smooth coulis.

Step 3

Pour some coulis into the molds. Place the smoked trout, cover with grout. Break 1 egg all over, put a slice of trout. Put in the bain-marie (read "Cooking" opposite). Pepper to your taste.

Step 4

Enjoy with grilled country bread rolls.

tips

Enjoy with grilled country bread rolls.

The idea of ​​Adeline . Make it chic: just before serving, put a few eggs of salmon or trout on each casserole.