Oeufs En Cocotte

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Oeufs En Cocotte
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Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 18 min.
Ready in
Calories:
486
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie486 kcal(23 %)
Protein32.24 g(33 %)
Fat36.21 g(31 %)
Carbohydrates3.1 g(2 %)
Sugar added0 g(0 %)
Roughage0.17 g(1 %)
Vitamin A586.31 mg(73,289 %)
Vitamin D4.91 μg(25 %)
Vitamin E10.49 mg(87 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.78 mg(71 %)
Niacin4.57 mg(38 %)
Vitamin B₆0.07 mg(5 %)
Folate85.87 μg(29 %)
Pantothenic acid0.44 mg(7 %)
Biotin0.56 μg(1 %)
Vitamin B₁₂3.2 μg(107 %)
Vitamin C2.16 mg(2 %)
Potassium94.32 mg(2 %)
Calcium661.75 mg(66 %)
Magnesium28.15 mg(9 %)
Iron0.69 mg(5 %)
Iodine126 μg(63 %)
Zinc1.58 mg(20 %)
Saturated fatty acids19.96 g
Cholesterol431.43 mg

Ingredients

for
4
Ingredients
½ cup white wine vinegar
8 eggs
cup cream
1 ½ cups grated Parmesan
2 tablespoons freshly chopped thyme
Nutmeg (freshly grated)
How healthy are the main ingredients?
ParmesanthymeeggNutmeg

Preparation steps

1.
Heat the grill.
2.
Put the vinegar in a medium-sized pan and fill the pan to half full with water. Bring this mixture to the boil. Break the eggs one by one into a cup and slide each egg into the centre of a whirlpool created by stirring a spoon in the hot, but not boiling, water, such that the egg keeps its shape and the yolk is surrounded by egg white. After 3-4 minutes, remove the eggs from the water with a slotted spoon and put two poached eggs each into oven-safe portion-sized baking moulds or on plates.
3.
Mix the cream with two thirds of the parmesan and the thyme, and season with salt, ground black pepper and nutmeg. Pour over the eggs and bake under the grill for 3-4 minutes until golden brown.
4.
Serve scattered with the remaining cheese. If desired, serve with fresh bread.