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Styrian Eggs en Cocotte | Delicious from the Oven
(0)
25 min
Quick
Gurkerl Küche
Flaumig gegarte Eier auf cremigem Sauerrahm und würzigem Bergkäse, im Wasserbad im Backrohr sanft pochiert. Veredelt mit steirischem Kürbiskernöl, gerösteten Kürbiskernen und knusprigen Brotsoldaten zum Eintauchen.
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Thoroughly grease two ovenproof ramekins (cocottes or ramekins) with 15 g of unsalted butter.
Spoon 30 ml of sour cream into each ramekin and spread evenly over the bottom. Distribute half of the grated mountain cheese (30 g) on top and season each with 1 pinch of salt and 1 pinch of pepper.
Baking in a Water Bath
Carefully crack 2 eggs into each ramekin, keeping the yolks intact. Gently scatter the remaining mountain cheese (30 g) around the egg whites.
Chef's tip
For the perfect result, remove the ramekins from the oven in time: the egg whites should be just set, while the yolk flows out creamily when dipped with the farmhouse bread.
Instead of classic mountain cheese, a hearty Vorarlberg alpine cheese also tastes delicious.
Ingredients
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