Eggs On Cocotte

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"Serve this with hot buttered toast for breakfast or brunch. Yogurt can be substituted for cream"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (353.6 g)
  • Calories 552.4
  • Total Fat - 39.8 g
  • Saturated Fat - 16.5 g
  • Cholesterol - 958.8 mg
  • Sodium - 1369.4 mg
  • Total Carbohydrate - 4.3 g
  • Dietary Fiber - 1.1 g
  • Sugars - 2.1 g
  • Protein - 41.8 g
  • Calcium - 290.5 mg
  • Iron - 4.7 mg
  • Vitamin C - 4.4 mg
  • Thiamin - 0.4 mg

Step 1

Melt butter and saute the spring onions until soft; Add the mushrooms and ham, cooking a further 2 minutes.

Step 2

Spoon the mixture evenly between 4 heatproof individual ramekins and break an egg into each ramekin. Season each ramekin to taste.

Step 3

Spoon 1 tablespoon of cream over each egg and sprinkle each with with the grated parmesan.

Step 4

Cook at 180C (350F) for 12 - 15 minutes or until eggs are set or to your liking.

Step 5

Sprinkle each with the snipped chives and serve each with some hot buttered toast.

Tips & Variations


No special items needed.

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