Baked eggs with shrimps in sour cream sauce
4 servings
30 minutes
Baked eggs with shrimp in sour cream sauce is an elegant dish of French cuisine that combines the tenderness of eggs and the rich flavor of shrimp in a refined creamy-sour cream sauce. This delicate treat recalls classic French bistro recipes where the simplicity of ingredients transforms into gastronomic pleasure. The baked eggs retain their velvety texture, while the shrimp infused with Madeira aroma acquire a deep taste. The light sour cream sauce ties all components into a harmonious ensemble, making the dish perfect for a late breakfast or cozy dinner. Serving with crispy French baguette complements the delicate creamy consistency, turning each bite into true delight. This exquisite version of a familiar breakfast surprises with its sophistication and simplicity of preparation.
1
Preheat the oven to 160 degrees. Grease small baking molds with oil inside and place them on a baking sheet.
- Butter: 70 g
2
Break 2 eggs into each pot, trying not to damage the yolk's shell. Add a little cream, salt, and black pepper.
- Chicken egg: 8 pieces
- Cream 30%: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste
3
Bake the eggs in the oven on the middle rack for about 16-20 minutes. Wait until the cream thickens and the whites become opaque, then remove from the oven immediately. (The yolks should not be fully cooked.)
4
While the eggs are being prepared, melt butter in a thick-bottomed pan over medium heat and add the shrimp. Sauté for 3 minutes on both sides. Drain excess oil from the pan, add Madeira to the shrimp, and continue cooking while stirring. Wait for all the wine to evaporate, add sour cream, and leave on the heat for about 1 minute. When the sour cream thickens, season the shrimp with salt and pepper and place them in pots with the eggs.
- Butter: 70 g
- Peeled shrimp: 12 pieces
- Madeira: 50 g
- Sour cream: 35 g
- Salt: to taste
- Ground black pepper: to taste
5
Serve the scrambled eggs with a French baguette.