Monday, December 11, 2006

Eggs A la Paysanne

6 eggs
½ cupful of cream
2 tablespoonfuls of grated onion
1 clove of garlic
½ teaspoonful of salt
1 saltspoonful of pepper

Add the onion and the garlic, mashed, to the cream, pour it in the bottom of a baking dish, break on top the eggs, dust with salt and pepper, stand the baking dish in a pan of water and cook in the oven until the eggs are “set”. Serve in the dish in which they are cooked.

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