Eggs en cocotte
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
- 4 teaspoon salted butter
- ⅓ cup plus shredded Gruyere cheese
- 4 eggs
- 4 tablespoon heavy cream
- Salt and freshly ground pepper, to taste
- 2 tsp. chopped fresh flat-leaf parsley
- Fill a baking pan with 1½ inches water.
- Butter the 4 ramekins with 1 tsp of butter each.
- Place 1 tbsp of cheese in each ramekin.
- Break 1 egg into each ramekin, then top each with 1 tbsp cream.
- Place the ramekins in the cake pan and cook for 6 to 7 minutes for runny yolks, 9 to 10 minutes for firm yolks.
- Remove the ramekins from the oven, season the eggs with salt and pepper, top each with ½ tsp. parsley and serve immediately.
Serving size: 4 Calories: 196 Fat: 17g Saturated fat: 9g Unsaturated fat: 6g Trans fat: 0g Carbohydrates: 1g Sugar: 0g Sodium: 180mg Fiber: 0g Protein: 9g Cholesterol: 226mg
Recipe by Maya Kitchenette at https://mayakitchenette.com/eggs-en-cocotte/
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