Eggs in cocotte with chervil

11299 EGGS IN COCOTTE to CHERVIL INGREDIENTS for 4 PEOPLE 4 eggs, a small pile of fresh verfoglio, 40 g of grated cheese, 2 thick slices of ham, 100 g of cream, 20 g butter, nutmeg, salt and pepper.

Wash the chervil, tamponatelo with kitchen paper and finely tritatelo, leaving aside some sprig for decoration.

Cut the slices of ham into cubes.

Grease 4 glass coctte Preheat oven to 180° Divide the egg whites from the yolks, taking the latter means shells.

Beat egg white slightly with a fork, stir the cream, ham and grated cheese.

Amalagamate with care, and then add the chopped chervil, a pinch of nutmeg, salt and pepper.

Split the preparation in cocotte, 4 slide in each cocotte a yolk.

Place the cocotte in a Bain-Marie in a baking dish from the oven.

Bake and Cook 10 minutes.

When cooked, serve immediately.