Egg Casserole With Chorizo

1. 1

   Preheat oven 450 degrees Fahrenheit.

2. 2

   Butter 4 ramekins.

3. 3

   Remove the chorizo skin and cut it into small sticks. Fry in a dry skillet until browned. Remove excess fat.

4. 4

   Pour a tablespoon of liquid cream into each ramekin. Break an egg on top and scatter with pieces of chorizo. Place the ramekins in a baking pan. Make a water bath by filling the baking pan with boiling water, until halfway up the sides of the ramekins (be careful not to put water in the ramekins).

5. 5

   Bake for 8 minutes: the egg white should be coagulated and the yolk should still be liquid. Serve with pieces of bread cut into nuggets to dip into the egg dish.

* Per serving · 4 servings · Values may vary.

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