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Hedgehog Cocotte with Egg and Cream

Hedgehog Cocotte with Egg and Cream

Preparation time 15 min


  • 2 cans of urchins @geomarseafood

  • 2 eggs
  • 1/2 cup of cream
  • 2 tablespoons coriander chopped
  • Salt and pepper




    Grease the cocotte, add the eggs (be careful not to break the yolk). Open the cans of sea urchin and put them around the egg, add cream and chopped chives. Flavor with salt and pepper as desired. Cover the coconut shells and place in a deep oven-safe dish. Pour very hot water until it covers more or less half the height. Bake at 170ºC (preheated) for 12 to 15 minutes, the time may vary depending on the setting point you prefer for the yolk or until the eggs are cooked and the surface is golden and firm to the touch. Remove from the oven and let rest for a few minutes before serving. Garnish with a little extra chopped chives on top and serve hot.

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