ingredients

6 large eggs Bio Village
150 g candied tomatoes
20 cl of thick liquid cream
1 tbsp. to s. of Provence herbs
300 g mixed salad
1/2 orange Bio Village
1 lemon Bio Village
5 cl of Bio Village olive oil
100 g of pitted green olives
4 anchovy fillets
20 g capers
1 tbsp. to c. chopped garlic
6 slices of bread

Steps

Step 1

30 minutes before tasting. Preheat the oven to 200 ° C (tea 6-7). Cut the candied tomatoes into small pieces. Separate the whites from the egg yolks (keep the yolks in their shells to avoid piercing them). In a bowl, mix tomatoes and egg whites by adding liquid cream. Salt, pepper. Divide this mixture into 6 small ramekins, put the egg yolks in the middle. Cook in a bain-marie 5-7 min. Lightly salt and pepper the egg yolks on leaving the oven.

2nd step

Meanwhile, mix in a bowl the juice of 1/2 lemon and 1/2 orange, herbs and olive oil. Salt, pepper. Place the green olives in a blender with anchovies, capers, 1/4 lemon juice and garlic. Mix until you have a fine texture.

Step 3

At the last minute. Spread the green olives caviar on the grilled bread, then cut it into small knobs. Serve the eggs casserole with the seasoned salad and the mouillettes.

tips