Boursin Baked Eggs "Eggs Cocotte"

YOUR TURN TO CREATE

Dice the tomato and zucchini
Heat a tbsp olive oil in a non-stick pan, add diced zucchini, and saute on high temperature until cooked (1 to 2 minutes max)
Place a small spoonful of Boursin in each ramekin and then a small quantity of zucchini and tomato
Break the egg in the ramekin, lightly salt and pepper
Add a second spoonful of Boursin, then more diced zucchini and tomato
Place the ramekins in the gratin dish, pour cold water halfway up the ramekins and cook in the oven for 11 minutes (cooking times may vary). The white part of egg must be cooked, the yoke should be runny. When the top is lightly brown, your eggs are ready.
After cooking, add fresh basil and sprinkle poppy seeds to add the finishing touch!
Add or substitute other ingredients, depending on what you enjoy: Fresh herbs: chives, coriander, basil, tarragon, dill Seeds: Roasted sesame, pumpkin seeds Vegetables: spinach or mushrooms Other: ham, smoked salmon
Serve with toasted bread for dipping.

Boursin Baked Eggs “Eggs Cocotte”