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Casserole of eggs with tuna

Name: Casserole of eggs with tuna
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 portions
Cuisine: Française
Ingredients: 6 eggs; 40 cl of milk; about 200 g can of tuna in its own juice; 150 g of heavy cream; 40 g of butter; 30 g of flour; Paprika

Make delicious tuna cocotte eggs for the whole family!

Guillaume | 07/04/2017 838 vues

2.3/5 (3 reviews)

10 min

Prep time

15 min

Cook time

Servings

Medium

Difficulty

25 min

Total time

Four

Cooking method

Ingredients

6 eggs
40 cl of milk
about 200 g can of tuna in its own juice
150 g of heavy cream
40 g of butter
30 g of flour
Paprika

Instructions

1

Open the can of tuna.
2

Drain it.
3

Mash with a fork.
4

Make a béchamel with milk, 30 grams of fat (butter, oil, margarine...), and flour.
5

Season with salt and pepper.
6

Mix with the mashed tuna.
7

Grease the bottom of six containers (small cocottes or ramekins).
8

Divide the béchamel into them, leaving enough to cover the containers.
9

Break an egg into each container.
10

lightly season the whites.
11

Bake in a moderate oven for about ten minutes until the eggs are cooked.
12

Mix one tablespoon of paprika with sour cream.
13

Season lightly.
14

Spread the sour cream with paprika and béchamel over the eggs, then return to the oven for 5 minutes.