Ingredients
- 200 g clean chard
- 5 eggs
- 1 roll of puff pastry
- shallot
- sour cream
- extra virgin olive oil
- salt
- pepper
To prepare the eggs in cocotte with the cap, blanched the beets for a couple of minutes, then sauté them in a pan with a couple of slices of shallot, chopped for 2-3 minutes, seasoning with salt and pepper. Spread the chard into two cooked dishes.
Jumbled up 2 tablespoons of sour cream with a pinch of salt, a pinch of pepper and a drizzle of oil and spread the mixture over the chard, then lay 2 eggs in each cocotte.
cut out 2 puff pastry disks, keeping them a couple of centimeters larger than the diameter of the cocotte; brush the edge with beaten egg, then pierce the surface of the pastry with the prongs of a fork; place the discs on the cocottas in order to seal them, keeping the brushed part with the egg inside and making it adhere well to the cocotte.
Brush the "plugs" of puff pastry with the beaten egg and season with a pinch of salt and ground pepper.
Bake cooked in a bain-marie in boiling water at 190 ° C for about 20 minutes.
Remove from the oven and bring immediately to the table.
This recipe has already been read 373 times!