French Eggs - Oeufs en Cocotte
French Eggs - Oeufs en Cocotte
- Preparation time 20 mins
- Serves 4 people
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Ingredients
- 4 eggs
- 15g butter, melted
- 6 tablespoons cream (whipping)
- 4 mushrooms, sliced
- 40g sliced ham
- 40g grated gruyere cheese
- 1 tablespoon finely chopped herbs (e.g. chervil, parsley or chives)
Method
- Preheat the oven to 200°C and put a baking tray on the top shelf. Grease four ramekins with butter.
- Pour 3 tablespoons of cream into the ramekins and then divide mushrooms, ham and cheese among the four ramekins.
- Break an egg into each ramekin. Mix 3 tablespoons of cream with finely chopped herbs and pour over the top. Bake on the hot baking tray for 15–20 minutes, depending on how runny you like your eggs.
- Remove from the oven while still a little runny as the eggs will continue to cook. Season well and serve immediately with crusty toasted bread.
Nutritional Information
- Serving size 141g
- Energy 1090kJ 261kcal
- Protein 13.3g
- Total fat 22.5g
- Saturated fat 12.5g
- Carbs (total) 1.3g
- Carbs (sugar) 1.2g
- Sodium 250mg
- Fibre 0.7g
All nutrition values are per serve.