Ingredients
2 onions
10g butter
Pepper
Curry
6 eggs
12 slices of bacon
50cl of liquid cream
Garlic
Preparation
Step 1
In a frying pan, sauté the onions with a small pinch of salt, pepper, and garlic in the butter.
Step 2
Place the sautéed onions at the bottom of small individual terrines.
Step 3
Cut the bacon into thin strips and place them on top of the onions in a chiffonade pattern.
Step 4
Pour the liquid cream into the terrines until it reaches halfway up the bacon.
Step 5
Crack an egg directly onto the cream.
Step 6
Bake for 10-15 minutes at 180°C (thermostat 6).
Utensils
1 casserole dish
1 set of 3 frying pans
1 knife
1 oven
1 cutting board
1 kitchen scale