Origin of dish:
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Type of cooking:
Preparation time: 25 minutes
Cooking time: 60 minutes
Ingredients (serves 4):Method: Peel and cut the carrots into round slices.
Brown in olive oil then add the stock and cook for 20 minutes until completely evaporated.
Add salt and pepper.
Brown the diced mushrooms and the chopped shallot.
Beat the eggs and add the carrots, shallots, mushrooms, cheese and chives.
Butter and fill small ramekins.
Put the ramekins in a bath of water (bain-marie) for 20 minutes at 220°C (Gas Mark 7).
Take out and eat hot.