An old recipe that makes a perfect starter with friends or a meal for one.
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1/2 Camembert Le Rustique
- 4 slices Andouille of Vire
- 8 tablespoons Crème fraîche
- 4 Eggs
- Salt and pepper
- Preheat oven to 180°C.
- Finely dice the camembert and andouille.
- Place a tablespoon of crème fraîche in each ramekin. Divide the diced andouille between the ramekins. Break an egg into each dish then cover with another tablespoon of crème fraîche and the diced camembert. Lightly season with salt and pepper.
- Cook for 10 minutes in a bain-marie.
- Serve with bread fingers.