EZ Brunch: Riviera Petit Pot

Michael Bates | March 20th, 2016

For today’s brunch we took a day trip to the French countryside with Rivera Petit Pot — a new family dairy company from Montreal. These velvety yogurts could easily work as breakfast on their own, but here are a few delicious ways to incorporate them into your brunch.

OEUF EN COCOTTE

SERVINGS: 2

INGREDIENTS

• 2 fresh eggs

• 2 Tbsp Riviera Petit Pot crème fraîche

• Salt and pepper to taste

OPTIONAL

Add favourite flavours such as chopped green onions, herbs, cooked mushrooms, diced tomatoes, goat cheese or blue cheese.

INSTRUCTIONS

1. Heat the oven at 350°F.

2. Butter the small ramequins (or cocottes) and place your cheese and other ingredients at the bottom.

3. Crack an egg in each ramequin and add salt and pepper to taste.

4. Add a dollop of Riviera Petit Pot crème fraîche .

5. Prepare a water bath (bain marie) and place the cocottes in the baking dish.

6. Bake for 10 to 12 minutes or until the egg yolks are set to your liking.

7. Garnish with fresh herbs, serve with toasts and enjoy!

Up Next: Muffins a la Creme Fraiche

MUFFINS À LA CRÈME FRAÎCHE

Homemade carrot muffins on brown wooden background

SERVINGS: 8

INGREDIENTS

• 1 cup of flour

• 1/2 cup of sugar

• 1 egg

• 100g Riviera Petit Pot crème fraîche

• 1 Tbsp baking powder

• 1 pinch of salt

OPTIONAL

• 1/2 to 1 cup of blueberries, cranberries, or chocolate chips

INSTRUCTIONS

1. Heat the oven at 350°F.

2. In a large bowl, mix the flour, the sugar and egg.

3. Add the Riviera Petit Pot crème fraîche, baking powder, and salt.

4. Depending on your preference, add either blueberries, cranberries, or even chocolate chips to add a boost of flavour.

5. Ladle the mix into your muffin tins.

6. Cook for 15 to 20 minutes – until a toothpick inserted in the middle of the muffins comes out clean.

7. Enjoy!

Up Next: Mousse Au Chocolat

MOUSSE AU CHOCOLAT

SERVINGS: 3

INGREDIENTS

• 220g bitter chocolate

• 2 Tbsp milk

• Pinch of chili powder

• 1 egg, yolk and white separated

• 1 Tbsp sugar

• 1 Riviera Petit Pot crème fraîche

INSTRUCTIONS

1. In a double boiler, melt the chocolate with the milk and the chili powder. Remove from heat.

2. In a bowl, whip the yolk with the cream and sugar. In a separate bowl, beat the egg white with an electric mixer until soft peaks form.

3. Mix the chocolate and egg yolk together and gently fold in the beaten egg white.

4. Put the mousse in 3 Petit Pot jars and refrigerate for 6 hours.

5. To serve, top with crème fraîche and your preferred garnish.

6. Enjoy!