Tomate à l’oeuf cocotte
Ingredients (for 4 people)
- 4 tomatoes
- 4 Columbus eggs
- 4 tablespoons of fresh cream at 5% MF
- Thyme, oregano
- Salt and pepper
Preparation
Preheat the oven to 180°C.
- Then seal each tomato with its cap and bake them for 20 minutes.
- Take them out of the oven, remove the caps.
- Serve immediately.
- Bon appetit
Dietician’s recipe
Emilie Sevrin – Dietetician
