PETIT FLAN
Bacon and eggs with cheese in a pot.
Are you sick of eating eggs the same way every morning? If you’re looking for something different, give this recipe a try. These petit flan, as they are called in France, can be made with all sorts of toppings, not just eggs and bacon.
INGREDIENTS
4 eggs
100 ml (3.5 fl oz.) milk
100 ml (3.5 fl oz) cream
100 g (3.5 oz) bacon
40 g (1.4 oz) cheese of your choice
Salt and Pepper
Butter for coating ramekins
NOTES
Serves 4
Cooking time: 15 minutes in a fan forced oven at 200C/400F in 4 x 4 oz ramekins.
Can be served at lunch with a salad or for a brunch/breakfast.
PROCEDURE
Preheat the oven to 200C (400F) (fan-forced).
Cut the bacon into lardons and sizzle in a heated pan until brown and crispy. Transfer to a plate and dry on a paper towel to absorb some of the excess fat.
Grate the cheese, but not too thinly, so that it gives some texture to the dish.
Beat the eggs in a bowl, add the milk and cream and beat in. Season to taste and stir in the bacon and cheese.
Coat each ramekin with butter and ladle in the egg mixture so that it almost reaches the top of the ramekin.
Place the ramekins into a container suitable to use as a baine marie (e.g., a pie dish). Pour boiling water ¾ of the way to the top of the ramekins.
Place the bain marie into the oven and cook for 15 minutes.
Eat directly from the ramekin with a spoon or enjoy spread onto toast or croutons.
" I have been looking for a quick breakfast that borders on the exotic, and I think that this is just the thing! I am going to make it in the morning! Can't wait!"Bradley Wesener
"This looks awesome and not too complicated! Merci." James A
"I always love your very informative videos! I love this recipe...EASY to do and delicious!" Randy Watts