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Maison Travers

~ Living & Cooking in France

Maison Travers

Tag Archives: Breakfast

Baked eggs with cream and salt cured ham

22 Friday May 2020

Posted by Nadia in Breakfast, General, Pork

≈ 6 Comments

Tags

bakedeggs, bayonne ham, Breakfast, cream, eggs, prosciutto

This must be one of the easiest and most delicious ways to serve eggs for breakfast. You can obviously use different types of ham but using prosciutto, Jamon Iberico, Serrano or Bayonne ham is best for this recipe.

I used Jambon de Bayonne, a salty boneless French ham, named after the southwestern France port city of Bayonne. This ham is still produced according to regulations founded on ancient practices and is still preserved exclusively with inland “mountain salt” found at the base of the Pyrenees mountains. The ham is aged for about 9 to 12 months.

According to a legend in the south of France, the Count of Foix was out hunting wild boar in the 14th century and wounded a boar. The animal escaped. Months later its carcass was found in the hot, salty spring water in the town of Salies-de-Béarn. The meat was apparently preserved and still edible! This discovery of the preservative qualities of salting pork led to a ham production industry in the area that still thrives today.

Serves 2

Ingredients:

2 tablespoons butter
4 eggs
4 slices ham
¼ cup cream
Freshly ground black pepper
Chopped fresh parsley

Method:

Preheat your oven to 160°C / 325°F
Generously butter 2 large ramekins and place on a baking sheet
Place 2 slices of ham in the base of each dish
Crack 2 eggs in each dish
Divide the cream and pour into each dish
Add some black pepper and salt if desired (but remember the ham is already salty)
Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks)
Sprinkle on some parsley and serve with a crusty baguette
Bon Appetit!

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Tortilla with chorizo

13 Wednesday Sep 2017

Posted by Nadia in Appetizers, Breakfast, General

≈ 10 Comments

Tags

Breakfast, brunch, chorizo, eggs, lunch, omelette, potatoes, spain, tortilla

 

 

IMG_3056In Spain, a tortilla is a kind of omelette, with ingredients added – frequently sliced cooked potato and onion. However, over in Mexico, a tortilla is a kind of flat unleavened bread. This recipe is the Spanish version. Works beautifully as breakfast, brunch, lunch or apéro.

Makes about 10 pieces (can easily be doubled or tripled)

Ingredients:

400g / 13oz potatoes (preferably firm, waxy)
1 onion, finely diced
2 tablespoons olive oil
Salt and freshly ground black pepper
115g / 4oz cooked chorizo
4 eggs

Preparation:

Peel, wash and dry the potatoes
Cut them into thin slices
Heat the oil in a large skillet
Sauté the onions and potatoes for 5 minutes, uncovered
Cover the pan and cook a further 10 minutes, stirring frequently
Season to taste
Remove the skin from the chorizo and slice into thin rounds
Add to the skillet and cook another 10 minutes
In a bowl, whisk the eggs lightly
Pour the eggs into the skillet on top of the potatoes and chorizo
Cook about 6 minutes without stirring, until the eggs are firmly set underneath but not set on top
Invert the tortilla on to a plate and return the pan to the heat
Slide the tortilla back into the pan, uncooked side down, and cook for 5 minutes until set all the way through
Serve cut into cubes, hot or cold
Enjoy!

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Œuf cocotte aux champignons / Coddled eggs with mushrooms

09 Saturday Jul 2016

Posted by Nadia in Appetizers, Breakfast, General

≈ 11 Comments

Tags

appetiser, baked eggs, Breakfast, brunch, cream, eggs, mushrooms

imageA traditional French dish, oeufs en cocotte (or coddled eggs) makes for an elegant and nourishing breakfast, brunch, lunch or starter. Oeuf cocotte is made by cooking an egg in a ramekin, along with other ingredients — usually ham and crème fraîche or heavy cream, with an optional topping of grated cheese. But where does the name originate? “Cocotte” is a cute word for a hen, and is also an old-fashioned endearing – or condescending, depending on the tone – term for a girl. However another explanation: You probably know that in French, a cocotte is an oval or round casserole with a lid and two hand grips on each side used for stewing or boiling. The reason why we call this egg dish an “oeuf en cocotte” is because the eggs — gently broken in the cup — are cooked in a small cocotte; nowadays a glass or ceramic ramekin is more often used. But I generally use glass because I like the idea of seeing the food.

Serves 4

Ingredients:

4 eggs
200 ml / 3/4 cup cream
150 g / 5 oz wild mushrooms, cleaned and cut into small pieces
1 tablespoon butter
1 shallot, finely diced
Salt and freshly ground black pepper
Fresh chives and parsley, cut finely

Preparation:

Preheat the oven to 180 c / 360 F
Prepare a bain-marie and place in the oven with boiling water
Melt the butter in a skillet over medium high heat
Add the shallots and the mushrooms and cook for about 5 minutes
Place the mushroom and shallot mixture evenly in the 4 ramekins
Heat the cream
Add salt and pepper
Pour the cream evenly into the ramekins
Gently break an egg into each
Place in the bain-marie and cook about 15 minutes, until the white of the egg is cooked but the yolk still runny
Sprinkle on the fresh herbs and serve immediately
Enjoy!

 

 

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