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Recipe details
Potato, Carrot and Burrata Breakfast Ramekin
A warm individual savory egg custard with potato, carrot, onion and chili, enriched with cream and topped with melting burrata. Lime sour cream and crisp cucumber are served alongside.
≈ 101 kcal/100 g · ≈ 440 kcal/serving
45 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
raw potato, peeled and diced100 g
raw carrot, diced55 g
yellow onion, diced45 g
fresh red chili pepper, minced8 g
large egg50 g
burrata60 g
heavy cream30 ml
fresh lime juice15 ml
sour cream45 g
cucumber, thinly sliced80 g
olive oil5 ml
salt1 g
ground black pepper0.5 g
Cookware and utensils
small skillet
ramekin
baking dish
mixing bowl
oven
Directions
01
Sauté the potato, carrot, onion and chili in olive oil until the vegetables begin to soften.
Products
raw potato, peeled and diced — 100 g; raw carrot, diced — 55 g; yellow onion, diced — 45 g; fresh red chili pepper, minced — 8 g; olive oil — 5 ml
Action
Sauté
Time
10 min
Temperature
medium heat
02
Whisk the egg, cream, half the salt and black pepper in a bowl.
Products
large egg — 50 g; heavy cream — 30 ml; salt — 1 g; ground black pepper — 0.5 g
Action
Whisk
Time
2 min
Temperature
room temperature
03
Grease the ramekin with the skillet oil.
Products
olive oil — 5 ml
Action
Grease
Time
1 min
Temperature
room temperature
04
Transfer the sautéed vegetables to the ramekin.
Products
raw potato, peeled and diced — 100 g; raw carrot, diced — 55 g; yellow onion, diced — 45 g; fresh red chili pepper, minced — 8 g
Action
Transfer
Time
1 min
Temperature
warm
05
Pour the egg mixture over the vegetables and place the burrata on top.
Products
large egg — 50 g; heavy cream — 30 ml; burrata — 60 g
Action
Pour
Time
2 min
Temperature
room temperature
06
Bake the ramekin in a water bath until the center reaches 165°F/74°C.
Products
large egg — 50 g; burrata — 60 g
Action
Bake
Time
25 min
Temperature
375°F/190°C
07
Stir the sour cream with lime juice and the remaining salt.
Products
sour cream — 45 g; fresh lime juice — 15 ml; salt — 1 g
Action
Stir
Time
2 min
Temperature
room temperature
08
Toss the cucumber with the lime sour cream and serve it beside the ramekin.
Products
cucumber, thinly sliced — 80 g; sour cream — 45 g; fresh lime juice — 15 ml
Action
Toss
Time
2 min
Temperature
chilled
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
