Cocottes of black bread with fontina
Instructions
Saute the onions with the butter, add a bit of broth and bring to cooking; Add salt and pepper.
Grease the cocottes, laid on the bottom black bread slices then Add onion, prosciutto and fontina.
Make a second layer with the same ingredients and add the remaining broth.
Beat the eggs with the cream, salt and pepper, pour the mixture in and bake for 20 cocottes minutes at 180 degrees.
Ingredients and dosing for 4 persons
- 16 slices of toasted brown bread
- 16 slices of fontina cheese
- 8 slices cooked ham
- 50 g of butter
- 2 eggs
- 250 g of cream
- 500 g of onions
- Veal broth