Café gourmand - Caramel sauce recipe
Talking about bread fingers always brings back delicious childhood memories. Dipping bread soldiers in an egg is a special memory. Share it with anyone who is still a child at heart!
8 eggs 25ml cream 1 baguette 200g raw ham 20g butter Salt, pepper
Butter the base of 4 ramekin dishes, add salt and pepper. Break 2 eggs into each ramekin. Reduce the cream to the desired consistency, season with salt and pepper. Cut the bread into fingers and toast. Cook the eggs gently in a double boiler. When the eggs are cooked as required, add the cream and serve with the fingers of toast and the ham.