Œufs cocotte
20 min379 kcal each
Eggs baked in ramekins on a spoonful of cream, with chives and toast soldiers for the runny yolks.
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Plan this recipeIngredients
for 4 servings- Eggs8 piece
- Heavy cream120 ml
- Butter15 g
- Fresh chives10 g
- Crusty bread4 slice
- Ground nutmeg1 pinch
- Salt½ tsp
- Black pepper¼ tsp
Method
Prep 5 min · cook 15 min- Heat the oven to 180 °C and butter four ramekins.
- Put 2 tablespoons of cream in each, season with salt, pepper and a little nutmeg, and break in two eggs.
- Stand the ramekins in a roasting tin and pour in boiling water to halfway up their sides.
- Bake for 12–15 minutes, until the whites are set and the yolks still soft.
- Scatter with chopped chives and serve with the bread, toasted and cut into fingers.
Nutrition
per servingCal
379
Protein
17g
Carbs
21g
Fat
25g
Of 25g of fat per serving, 12g is saturated.
