Terrine de légumes aux oeufs

Terrine de légumes aux oeufs
Terrine de légumes aux oeufs

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Voici une terrine aisée à confectionner et du plus bel effet sur une table. Vous la servirez avec une mayonnaise ou une sauce tomate bien parfumée au basilic, à l’estragon ou au cerfeuil ou tout simplement avec une vinaigrette à l’huile d’olive et au vinaigre balsamique.

Preparation time
10 min
Cooking time
1 h 10
Difficulty
easy
Serves
6 people
Meal cost
$
Meal course
Loaf
Starters
Cold Starters
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Posted on

Ingredients

Metric US
Frozen mixed vegetables
600 grams
Eggs
12
Parsley
2 tablespoons
chervil
2 tablespoons
Estragon
2 tablespoons
salt and pepper
  1. Faire cuire les légumes 10mn à l'eau bouillante salée puis les égoutter et les faire refroidir.
  2. Tapisser un moule à cake de papier sulfurisé en laissant dépasser un bord de façon à pouvoir recouvrir le moule durant la cuisson.
  3. Ciseler les herbes et les réserver puis faire préchauffer le four à 200°.
  4. Dans un saladier battre 8 oeufs en omelette que l'on sale et poivre puis y ajouter légumes et herbes.
  5. Verser la moitié de ce mélange dans le moule puis y casser les 4 oeufs restants et compléter avec le reste du mélange oeufs légumes.
  6. Rabattre le papier sulfurisé sur le dessus du moule et faire cuire au bain-marie au four en baissant la température à 180° au bout de 30mn de cuisson.
  7. Démouler la terrine lorsqu'elle est froide et la servir découpée en belles tranches.
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Preparation time
10 min
Cooking time
1 h 10
Difficulty
easy
Serves
6 people
Meal cost
$
Meal course
Loaf
Starters
Cold Starters
Posted by
Posted on

Ingredients

Metric US
Frozen mixed vegetables
600 grams
Eggs
12 units
Parsley
2 tablespoons
chervil
2 tablespoons
Estragon
2 tablespoons
salt and pepper
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