Oeufs fermière (Farmer's eggs)

Oeufs fermière (Farmer's eggs)


1 person made this

About this recipe: This French dish is simple, yet hearty and nourishing. Oeufs fermière translates to "farmer's eggs" whereby stiff egg whites are baked over tomatoes or mushrooms and then covered with the unbroken yolks. Impress your friends with this dish at an elegant brunch.

jean.isacke Dorset, England, UK

Serves: 2 

  • 4 eggs, separated
  • 4 tablespoons thick cream
  • salt and pepper, to taste
  • chopped fresh parsley, to taste
  • 3 skinned sliced tomatoes

Prep:10min  ›  Cook:12min  ›  Ready in:22min 

  1. Preheat oven to 150 C / Gas 2. Grease a medium, shallow casserole dish.
  2. Whisk egg whites until stiff and fold in the cream. Reserve the unbroken yolks and set aside. Into the egg whites, add the salt, pepper and parsley.
  3. Place a layer of tomatoes into the base of the prepared dish. Spread the egg whites over the tomatoes.
  4. Bake in the preheated oven for 6 minutes.
  5. Remove from the oven and carefully add the yolks in even spaces onto the egg whites.
  6. Bake in the oven for another 6 minutes. Remove from the oven and serve immediately.


Although this recipe calls for tomatoes, you can substitute with mushrooms, or indeed use both. This recipe also works great with chopped fresh tarragon in place of, or in addition to, the parsley.

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