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Cocotte Oeufs

Oeufs en Cocotte


  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 1x
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Ingredients

  • 15ml (1 tbsp) butter
  • 15ml (1 tbsp) oil1 large leek (weighing about 250g/8oz), washed, trimmed and finely chopped
  • 6 mushrooms, cleaned and finely chopped
  • 2 large eggs
  • 90ml (6 tbsp) double cream
  • Salt and pepper, to taste
  • 15ml (1 tbsp) parsley, finely chopped

Instructions

  1. Melt the butter and oil in a frying pan and cook the leeks until softened.
  2. Add the mushrooms then fry the vegetables until cooked.
  3. Preheat the oven to 180°C/350°F/gas mark 4.
  4. Divide the mixture between two ramekins then crack an egg in each one.
  5. Pour cream on top and season to taste.
  6. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
  7. Bake for 15 minutes or until the egg yolks are set to your liking.
  8. Garnish with parsley and serve immediately with buttered toast.
  • Category: Breakfast
  • Cuisine: French

Nutrition

  • Serving Size: 1 serving
  • Calories: 293
  • Sugar: 1.4 g
  • Sodium: 133 mg
  • Fat: 27.8 g
  • Saturated Fat: 15.7 g
  • Carbohydrates: 3.7 g
  • Protein: 9.1 g
  • Cholesterol: 264 mg