Easter
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SIMPLY LIVING FRANCE
We all know that everything is now start for many of us, easter will be a bit trimm French recipes that will save you mo
Oeuf en Cocotte Ingredients 1 tbsp oil, or to taste 4 to 6 tbsp of finely chopped ham 2 tbsp grated Gruyere cheese, divided 150g créme fraiche salt and ground black pepper to taste 4 eggs ¼ tsp chopped fresh chives Method Preheat the oven to 190C and boil a kettle. Grease a small lidded casserole dish with oil. Sprinkle the diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour the cream on top and season with a bit of pepper. Repeat 4 times. Crack the eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with the remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water to reach about halfway up the casserole dish. Bake in a preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.
Ingredients 2 tbsp oil 300g fresh spinach 100g goats cheese 1 tsp salt black pepper grated nutmeg 4 large eggs 1 tbsp of milk to glaze 2 pâte brisée
Tourte
Method In a large pan, heat the oil over medium heat. Add the spinach and 1/2 teaspoon of salt and allow to cook, stirring frequently, just until the leaves become one shade darker. Don’t overcook. Let cool, cover, and pop in the fridge overnight. The next day, combine the spinach in a
