Egg casserole with cream and breakfast potatoes

 Cooking 16 minutes
 Preparation 5 minutes
 1 serving


½ package (198g) of Champetre’s cubed breakfast style potatoes
15 ml (1 tbsp.) of butter
1 egg
50 ml (3 tbsp. And 1 tsp.) of 35% cooking cream
1/2 branch of chives (optional)
Salt, pepper


  1. Preheat the oven to 400oF.
  2. On a foil-lined baking sheet, cook the potatoes for about 10 minutes or until crispy. Keep warm.
  3. Lower the oven temperature to 350oF.
  4. Meanwhile, boil some water using a kettle.
  5. Butter a ramekin well. Break the egg into the ramekin, season with salt and pepper.
  6. Pour boiling water up to ⅔ in a Pyrex-type baking dish and place your ramekin in it, in a bain-marie style.
  7. Bake the egg for 5 to 6 minutes or until the white is cooked.
  8. Meanwhile, heat the cream in a small pot over medium-high heat, whisk and remove from the first broth.
  9. Remove the dish from the oven, remove the ramekin from the water and pour the cream over the egg.
  10. Garnish with chive rings.
  11. Serve immediately with the potatoes.

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