99797747-o

The recipe for eggs cocotte with Saint-Marcellin cheese from a famous bouchon in Lyon

undefined undefined 27 avril 2020 undefined 10h17

undefined undefined 20 février 2024 undefined 14h09

The Editor

With a history of 60 years, "Le Petit Bouchon Chez Georges" is the reference for Lyonnais cork, and was even elected the best Lyonnais cork in 2019. The house has managed to preserve all its authenticity over the years to perpetuate the tradition of good gastronomy with a Lyonnais twist. And to illustrate it today, we decided to reveal to you the unique and terrific recipe for chef Marc Gorgette's Saint-Marcellin cocotte eggs. It's simple, it's local, and it's delicious! (Source: Praline et Rosette)


Ingredients (for 4 people):

  • 30g butter
  • 8 eggs
  • 2 Saint-Marcellin cheeses
  • 30 cl fresh cream
  • Salt
  • Pepper
  • Cumin
  • Chopped parsley


Preparation:

  • Butter the egg molds
  • Crack 2 eggs into each mold and bake at 220°C
  • In the meantime, reduce the cream and Saint-Marcellin cheese
  • Take the eggs out when they are just slightly cooked, pour the reduced cream over them, add a pinch of salt, 2 turns of black pepper, along with some whole cumin seeds and chopped parsley.
  • Serve immediately with a good rustic bread.

Voir cette publication sur Instagram

Une publication partagée par Kanin (Tiger) (@kanintiger) le