Eggs On Cocotte
Recipe: #37112
June 14, 2021
Categories: Breakfast, Eggs, Australian, British, Brunch, Easter, Oven Bake Gluten-Free, Low Carbohydrate, more
"Serve this with hot buttered toast for breakfast or brunch. Yogurt can be substituted for cream"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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