Eggs casserole in avocado and artichoke shells

Eggs casserole in avocado and artichoke shells

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With this recipe, the egg-casserole leaves the beaten track and meets on the way a fruit, avocado and a vegetable, the small Breton artichoke that he appropriates to make "cocottes orchard"! A recipe to innovate at Easter.


For 4 people :

  • 8 fresh eggs
  • 200 g julienne of fresh or frozen vegetables (carrots, beans, turnips, gourmet peas, ...)
  • 2 shallots
  • 2 lawyers
  • 4 small purple artichokes
  • 1 lemon
  • 1 tomato
  • Chives and coriander
  • 15 g of butter
  • 20 cl of cream
  • Classic vinaigrette
  • Salt
  • Ground pepper
  • 1 bag of rocket salad


Preheat the oven to 180 ° C. Sweat the julienne of vegetables and chopped shallot in a pan with 15 g of butter for 5 min. Season with salt, pepper and reserve.

Prepare the artichokes by removing the outer leaves, cut the ends and remove the hay from the center. Cook them for 5 minutes in a pan of boiling salted water with the juice of a lemon. Drain and set aside.

Cut the avocados in half, remove the stones and remove the flesh keeping the hulls.

Cut the flesh into small cubes with the tomato, raw shallot and herbs. Sprinkle with vinaigrette, salt, pepper and reserve.

Fill the avocados and artichokes with the julienne of vegetables. Pour on one c. fresh cream and place an egg in the center.

Bake and cook for 10 minutes at 180 ° C. Serve with the arugula salad and the small avocado salad (prepared with reserved avocado meat).