Egg Cocotte with Spinach
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
245
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 243.3 μg | (406 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 500 mg | (13 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 258 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Spinach
- Sea salt
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 100 milliliters Vegetable broth
- 150 milliliters Whipped cream
- freshly ground peppers
- Nutmeg (freshly grated)
- 4 eggs
Preparation steps
1.
Rinse spinach, blanch in salted water briefly. Drain well and squeeze.
2.
Peel shallot and garlic and chop. Het butter in a pan and saute until translucent. Add flour and saute briefly. Deglaze pan with broth and cream and simmer for about 5 minutes or until creamy, stirring occasionally.
3.
Preheat the oven to 200 ° C convection.
4.
Add spinach to the pan and puree until creamy. Season with salt, pepper and nutmeg. Place mixture into 4 ovenproof ramekins and top each with a broken egg. Place into a baking dish and fill dish with about 3 cm (approximately 1 inch) of hot water. bake in preheated oven at 200°C (approximately 400°F) for about 8-10 minutes. Season with salt and pepper and serve.
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