Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 400g. carrots 4 eggs 70g. 50g of butter. grated Parmesan cheese salt pepper PROCEDURE -------------------------- Clean and blanch the carrots for 5 minutes in salted water. Cut into slices and brown with 50gr. of butter for 5 minutes.
Pepper. Arrange the carrots in a buttered individual containers, forming a slight depression in the bed center. Sprinkle with half 'of the Parmesan. Break the eggs accommodation in the center of the Inca. Add salt and pepper and sprinkle with the rest of the grated Parmesan. Bake at 200 degrees for 5 minutes.
If you wish to have very fluid yolk, egg white and yolk separated. Pour it over the carrots and bake for 3-4 minutes. Remove yolks and place in the center. Bake again for 1-2 minutes. To serve, cut the bread into 2cm wide slices, and toast. 
Pepper. Arrange the carrots in a buttered individual containers, forming a slight depression in the bed center. Sprinkle with half 'of the Parmesan. Break the eggs accommodation in the center of the Inca. Add salt and pepper and sprinkle with the rest of the grated Parmesan. Bake at 200 degrees for 5 minutes.
If you wish to have very fluid yolk, egg white and yolk separated. Pour it over the carrots and bake for 3-4 minutes. Remove yolks and place in the center. Bake again for 1-2 minutes. To serve, cut the bread into 2cm wide slices, and toast.
No comments:
Post a Comment