Convent Eggs
This simple dish may be cooked in a large ovenproof dish instead of individual cocottes. Tomato sauce may be used instead of the cream, with sauteed sliced chicken liver placed in the cocottes under the eggs.
PrepPr5 minCookCk8 minTotalTot13 minServesSrv4Ca:PCa:P1:3.1
Ingredients
- 4-5 eggs (preferably new-laid)
- 1 tablespoon double cream per egg
- 1 oz butter
- salt and pepper
Directions
- Set the oven to 350°F.
- Butter the dish or cocottes.
- Break each egg into a cup, then slide it carefully into the buttered dish.
- Season the eggs and spoon over the cream.
- Set the dish or cocottes on a baking sheet and cook in the preheated oven for 7-8 minutes, until the whites are just set and the yolks are still soft.
Contribution
by orkneyman_Nutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 144.225
- Total Fat 47.8g
- Saturated Fat 22.8g
- Trans Fat 1g
- Polyunsaturated Fat 4.3g
- Monounsaturated Fat 9g
- Cholesterol 992.8 mg
- Sodium 552.3 mg
- Carbohydrate 5g
- Fiber 0.1g
- Sugar 0.5g
- Protein 30.4g
- Calcium 141.1 mg
- Phosphorus 438.6 mg
- Ca:P ratio 1:3.1
- Vitamin A 405 mcg
- Vitamin C 0.1 mg
- B1 (Thiamin) 0.2 mg
- B2 (Riboflavin) 1 mg
- B3 (Niacin) 0.6 mg
- B6 0.1 mg
- Folate 159.8 mcg
- B12 2.3 mcg
- Zinc 3.2 mg
- Selenium 70 mcg
