Æggekokotter

Name: Æggekokotter
Yield: 6
Ingredients: Freshly ground pepper; Salt; Butter for 6 small souffle bowls; 1 dl Cream; 1 tsp Mustard; 100 g Peeled Shrimp, if desired. frozen and thawed; 2 tbsp Fine cut dill; 6 Egg size l

Lunch

Cook time: 0 min.
Servings: 6

Ingredients for Æggekokotter

		Freshly ground pepper
		Salt
		Butter for 6 small souffle bowls
1	dl	Cream
1	tsp	Mustard
100	g	Peeled Shrimp, if desired. frozen and thawed
2	tbsp	Fine cut dill
6		Egg size l

Instructions for Æggekokotter

To prepare the Æggekokotter recipe, please follow these instructions:

Grease the small refractory bowls. Distribute the prawns to the bottom. Beat an egg into each. Stir the cream with mustard. Come 1 tbsp. Of the mixture over each egg. Sprinkle with salt and pepper.

Bake the coconuts in a preheated oven at 175 degrees for 6-8 minutes until the eggs are veiled.

Remove the cocoons. Sprinkle with dill.

Serve immediately with slices of toasted light or dark bread.

Æggekokotter

Ingredients for Æggekokotter

Instructions for Æggekokotter

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