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The recipe for Saint-Marcellin cocotte eggs from the best bouchon in Lyon

undefined undefined 27 avril 2020 undefined 10h17

undefined undefined 20 décembre 2023 undefined 09h10

The Editor

"Le Petit Bouchon Chez Georges" is known as the reference for Lyonnais corkers and was even elected the best Lyonnais corker in 2019. With 60 years of history, this place has managed to maintain all of its authenticity over the years to perpetuate the tradition of good Lyonnaise cuisine. And today, to illustrate this, we have decided to reveal the chef Marc Gorgette's unique and incredible recipe for baked eggs with Saint-Marcellin cheese. It's simple, it's local, and it's a delight! (Source: Praline et Rosette)

Ingredients (for 4 people):

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

Preparation:

  • Butter the egg molds
  • Crack 2 eggs into each mold and bake at 220°
  • Meanwhile, reduce the cream and the Saint-Marcellin cheese
  • Remove the eggs when they are just barely cooked, pour the reduced cream on top, add a pinch of salt, 2 turns of the pepper mill, a pinch of whole cumin and the chopped parsley.
  • Serve immediately with some good rustic bread.

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