Egg gratin with prawns

Name: Egg gratin with prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Eggs (size M); 1 glass Shrimps (filling quantity: 300 g; drained weight: 200 g); 200 g Double cream cream cheese; 100 g ripened cream; 75 g Whipped cream; 1-2 TEASPOONS Cream horseradish (from the jar); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 collar Spring onions; 1 (10 g) Rusk; 50 g grated gouda cheese; 7-10 Tbsp Chervil; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 Eggs (size M)
1 glass Shrimps (filling quantity: 300 g; drained weight: 200 g)
200 g Double cream cream cheese
100 g ripened cream
75 g Whipped cream
1-2 TEASPOONS Cream horseradish (from the jar)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 collar Spring onions
1 (10 g) Rusk
50 g grated gouda cheese
7-10 Tbsp Chervil
7-10 Tbsp Grease

Directions

1
Cook the eggs in boiling water for about 10 minutes. Drain, rinse with cold water and let cool. Drain the shrimps. Mix cream cheese, sour cream, whipped cream and horseradish. Season to taste with salt and pepper.
2
Wash and clean spring onions and cut into rings. Grease 4 round gratin dishes (approx. 12 cm Ø). Peel and slice the eggs. Place the slices of egg in the moulds in flakes. Spread spring onions and shrimps on top.
3
Pour cream cheese cream in the middle. Crumble the rusk. Sprinkle rusk and cheese on the cream. Gratinate in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 5 minutes.
4
Serve garnished with chervil.