Oeufs Cocotte with Peas and Sage
Oeufs cocotte with peas and sage - Spring in a glass!
Healthy, because
Even smarter
Nutritional values
Peas contain various B vitamins, including niacin. This is needed for energy and carbohydrate metabolism. Sage is an absolute all-rounder when it comes to healing effects. The many essential oils from the herb can help with sore throats, coughs, and also intestinal complaints.
The spicy egg dish is not only suitable for Easter brunch, but tastes good all year round. Depending on the season, you can cut out the crispy cookies in different shapes, for example in the shape of a star or a fir tree at Christmas time. If you don't have any cookie cutters, simply use a small glass instead.
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 322 mg | (8 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 355 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 oz Parmesan
- 1 oz Gouda
- 3 ½ ozs whole spelt flour (+ 1 tablespoon for working)
- salt
- 1 generous pinch ground Caraway
- 5 large eggs
- 1 ¾ ozs butter
- 1 Tbsp Whipped cream
- 2 Tbsps Seed (for sprinkling; e.g. poppy seeds, sesame seeds)
- 4 ozs frozen Peas
- 1 scallion
- 1 Sage
- 2 ¼ ozs Crème fraiche
- peppers
- 1 handful parsley
Kitchen utensils
Preparation steps
Finely grate Parmesan and Gouda. Quickly knead flour, cheese, salt, caraway seeds, 1 egg and butter into a smooth dough. Roll out on a floured work surface about 1/6th inch thin and cut out bunnies and flowers. Place on a baking tray lined with baking paper, brush with cream, sprinkle with seeds, and bake in a preheated oven at 200 °C / 400 °F for 12 minutes until lightly browned. Remove and allow to cool.
Meanwhile, cook peas in boiling salted water for 1-2 minutes, drain, rinse and drain. Clean the spring onion, wash and cut into fine rings. Wash sage, shake dry, pluck leaves and finely chop half. Mix peas, spring onion and sage, divide among 4 ovenproof dishes and spread 1 dollop of crème fraîche on each.
Crack eggs and slide 1 egg into each ramekin. Grind over with pepper, season with salt, and place the ramekins in a deep baking tray. Pour in about 1-inch of hot water and allow to set in a hot oven at 200 °C / 400 °F for 10-15 minutes. Wash the parsley, shake it dry, and pluck the leaves. Serve the eggs garnished with parsley, the remaining sage, and the cheese cookies.
