For 4 people
Preparation: 20 minutes
Cooking: 1hr 45mins

-Preheat the oven to 210°C (thermostat 7)
-Wash the potatoes. Wrap them individually in aluminium foil. Cook them in the oven for 1hr 30mins.

-Melt the butter in a bain-marie.

-Take the potatoes out of the oven, leaving the oven on. Remove the aluminium foil. Cut them in half lengthwise. Make a cavity in each potato half with a teaspoon to make a little nest.

-Break an egg into each nest.

-Place the potato halves in a dish. Sprinkle them with melted butter. Season.

-Cook in the oven for 8 minutes

-Serve hot, and enjoy!

INGREDIENTS

8 Cocorette farm eggs
4 large potatoes
50g of butter
Salt
Pepper

For 4 people
Preparation: 5 minutes
Cooking: 5 minutes

Break the eggs into a bowl and beat them well with a fork adding the crème fraîche. Season.
Heat the butter in a frying pan over a low heat.

When the butter has melted, pour the eggs into the frying pan. Stir constantly with a wooden spoon until you have the right consistency.

The scrambled eggs are ready. Serve immediately.

INGREDIENTS

8 Cocorette farm eggs
1 tablespoonful of thick crème fraîche
40g of butter
Salt and pepper

For 4 people
Preparation: 10 minutes
Cooking: 10 minutes

-Break the eggs, separating the yolks and whites
-Mix the yolks, milk, salt and pepper
-Whisk the whites to form stiff peaks
-Mix the yolks and beaten whites
-In a frying pan, melt the butter over a medium heat and pour in the eggs.
-Lift the edges with a spatula at the start of cooking and burst any bubbles that have formed -Let it swell lightly.
-When it is cooked, put it on a plate and fold it over.
-Serve this delicious omelette mousseline immediately.

8 Cocorette farm eggs
2 tablespoonfuls of milk
Salt and pepper