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Eggs to the queen in cocotte

Starters21 minutes2 people230 calories
1/52/53/54/55/5 (3 votes)
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By Mayra Fernandez Joglar

eggs-to-the-queen-in-cocotte-thermorecetas

You already know that I am passionate about Bechamel sauce. In my house it is a fundamental preparation and thanks to the Thermomix it is done in a jiffy. That is why I am not lazy to prepare recipes like these eggs to the queen.

Today's recipe is very simple and is made with very basic ingredients; a homemade tomato sauce, a fantastic bechamel sauce and of course eggs that can be free-range chickens better than better. It is also essential to take them with a few toasts of bread because that way we can better enjoy the flavor and texture of the yolk.

Eggs to the queen in cocotte can be used to complete a dinner based on light cream or soup. It is a very complete recipe that we can use both with children and with elderly or unappetizing people.

Eggs to the queen in cocotte

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Eggs to the queen in cocotte is a very complete recipe based on basic products that children and people with no appetite will love.

  • Mayra Fernandez Joglar
  • Kitchen: French
  • Recipe type: incoming
  • Calories: 230
  • Rations: 2
  • Cooking time:
  • Total time:

Ingredients

  • 2 eggs
  • 200 g of bechamel sauce
  • 50 g tomato sauce
  • Sal Island

Preparation

  1. We fill the glass with tap water until we reach the first mark, the 1/2 liter mark. We heat for 5 minutes, 100º, speed 1.

  2. We put half of the bechamel sauce in one of the ramekins, add half of the tomato sauce and mix them lightly with a spoon. We place only the white of one of the eggs on top, reserving the yolk for later. Sprinkle a little salt on top. We do the same with the other ramequin.

  3. When the water is hot, we put the ramekins in the Varoma, close it and place it in position. We program 15 minutes, Varoma temperature, speed 2.

  4. After time has elapsed, we carefully open the Varoma and put one of the reserved yolks in each container. We cover again and prolong the cooking by programming 1 minutes, Varoma temperature, speed 2.

  5. At the end of the time, we open again being careful not to burn ourselves with the steam and we serve the eggs to the queen in the same container accompanied by some freshly made bread toasts.

Equivalences with TM21

Thermomix equivalences

More information- Basic recipe: bechamel


Discover other recipes of: Easy, Eggs, Less than 1/2 hour, Recipes for Kids, Varoma Recipes

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  1.   Mar said
    ago 9 years

    They look delicious but… what are ramekins? Thanks

    Reply to Mar
    1.    Mayra Fernandez Joglar said
      ago 9 years

      Hello Sea:

      the ramekins are the little bowls where they are usually put. They are not essential but if you have them, use them!

      Reply to Mayra Fernández Joglar
  2.   Is said
    ago 9 years

    I think it refers to the containers used. I guess the ones that are usually used to prepare eggs on the plate (small clay dishes) are valid for this recipe.

    Reply to Is
    1.    Mayra Fernandez Joglar said
      ago 9 years

      Of course they work !! You can even use a normal Macedonian bowl. Although the ramekins are so beautiful ... 😉

      Reply to Mayra Fernández Joglar
  3.   María said
    ago 9 years

    Hello Mayra, I think this is the first time I comment, but I continue day by day, I love your recipes, which I make very often.

    Reply to Maria
    1.    Mayra Fernandez Joglar said
      ago 9 years

      Hello Maria:

      I'm not really alone ... we are a team of 4 crazy about Thermomix, who love receiving comments and knowing that on the other side there are people who enjoy our recipes.

      I encourage you to continue participating and sending messages, especially if you have any questions.

      Thank you very much for following us !!

      A abrazo.

      Reply to Mayra Fernández Joglar
  4.   Rocio said
    ago 9 years

    The white is well curdled? It is that if there is "slug" it makes me sick. But the yolk if I like it quite liquid, I suppose that's why you add it later.

    Reply to Rocio
    1.    Mayra Fernandez Joglar said
      ago 9 years

      Hello Rocio… the same thing happens to me !! I eat the yolk raw and I love it, but the white one ... it has to be done or it gives me a bit of a "thing"!

      So do not worry because in this recipe the white is really made. If you look at the photo, the white looks white like when you fry an egg. As you say, as the yolk sets afterwards, it remains quite runny.

      I hope you cheer up !!

      a hug

      Reply to Mayra Fernández Joglar