ingredients

4 eggs
600 g carrots
30 g 20 g of gingerbread
1 small clove of garlic
Balsamic vinegar
35 cl of milk
2 tbsp. to s. olive oil

Steps

Step 1

Cut the carrots into small cubes, fry them in a pan with oil, salt and pepper. When they are soft and a little golden, add 2 tbsp. to s. vinegar, then 30 g diced gingerbread, let go 5-10 min.

2nd step

Preheat the oven to 210 ° C (tea 7); place a deep oven dish with hot water up to 2 cm from the edge (bain-marie). Heat milk, pressed garlic, 20 g crumbled gingerbread, whip to smooth the whole thing.

Step 3

Out of the heat, pour the milk on the carrots, mix, divide in the molds. Break one egg on each, put in the bain-marie (read "Cooking" opposite). Salt, pepper the eggs, add a drizzle of vinegar.

Step 4

Enjoy with grilled baguette rings or gingerbread sticks.

tips

TO READ

This book contains 34 fragrant ideas for which Stéphanie Bulteau has released her imagination: there are some
chic, naughty, exotic, nostalgic, very caloric or lighter ... They are always easy, economical, and there is necessarily the one it takes for tonight! Ed. Solar, coll. New Variations Gourmandes, 6,90 €.

Enjoy with grilled baguette rings or gingerbread sticks.

The idea of ​​Adeline . Take care of the quality of the gingerbread: the best ones have a lot of emiel and little or no sugar.