Usuba
Cocotte with Bacon and Egg
A hot dish in a ceramic pot: layers of bacon, tomatoes and cheese with baked eggs. Cooks quickly, suitable for breakfast or a light dinner.
- Total
- 20 min
- Standard serving
- 104 g
1
Ingredients
Total 5
Instructions
- 1
Step 1
Line the bottom of a heat-resistant pot with thinly sliced bacon, then add sliced tomato. Sprinkle with grated cheese.
Break the eggs on top. Add a little salt — the bacon is already salty enough.
- 2
Step 2
Bake at 180°C for 12–15 minutes until the eggs are cooked.
- 3
Step 3
Sprinkle with fresh herbs before serving.
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