This recipe consists of shells cooked al dente, mixed with grated cheese and diced white ham, then garnished with a runny soft-boiled egg. Everything is seasoned with salt, pepper and chopped fresh parsley for a touch of freshness.
Ingredients
- 350g Shells
- 100g grated Gruyère
- 4Whole eggs
- 2Yellows
- 2 slices white ham
- 1 tbsp. tbsp. crème fraîche
- Grated nutmeg
- Salt
- Pepper
Preparation
- Boil a large volume of salted water in a saucepan and cook the shells according to the cooking time indicated on the packet.
- Drain and return the shells to the saucepan. Add the egg yolks, cream, nutmeg, salt and pepper. Mix then add the grated gruyere before mixing again. Heat for a few seconds and cover to keep it hot.
- Put a pan of water to heat. Place the eggs delicately in the pan and allow 5 minutes of cooking after boiling again.
- Serve the shells topped with slices of ham cut in 2 and soft-boiled eggs.