Here's what I prepared for lunch today while working from home... Oeufs en Cocotte, a recipe from Little Paris Kitchen with a little bit of twist.
Two tablespoon crème fraîche from Vermont Creamery, some
fennel fronds, a sprinkle of salt, a pinch of freshly grated nutmeg and a good cracking of black pepper. Then a organic, cage-free egg added on top. On to
a 350-degree preheated oven for twenty minutes.
Served with a day old french baguette and mango juice.
Yum!
No comments:
Post a Comment