Oeuf cocotte with boursin cheese

OEUF COCOTTE WITH BOURSIN CUISINE

Portion : 4 - Preparation : 15 minutes - Cooking : 8 minutes

Ingredients

• 125 ml (1/2 cup) Boursin cuisine Shallot & Chives
• 8 whole eggs
• 4 slices cooked ham, chopped
• 45 ml (3 tablespoons) green olives, sliced
• 190 ml (3/4 cup) Mozzarella cheese, grated
• Pepper to taste

Preparation

1. Preheat oven, rack in center, to 220° C (425° F).
2. Divide half the Boursin among 4 ramekins. Break 2 eggs into each ramekin, add ham and olive slices. Spread remaining Boursin over the top and season with pepper. Top with mozzarella.
3. Bake for 7 minutes, then 1 minute longer under a hot grill.
4. Serve with bread croutons.