Eggs en cocotte
PrepPr10 minCookCk8 minTotalTot18 minServesSrv4-5Ca:PCa:P1:0.3
Ingredients
- 4-5 new-laid eggs
- 8-15 small slices of Gruyere cheese
- 4-5 tablespoons double cream
- paprika pepper
- salt and pepper
Directions
- Half fill a chafing dish with boiling salted water.
- Butter the cocottes well and put 2-3 small slices of cheese in the bottom of each.
- Break in the eggs, season, and add 1 tablespoon of cream to each cocotte.
- Dust with paprika, stand the cocottes in the water (let the water come just up to the rims), cover with a lid, and cook very slowly for 7-8 minutes until the eggs are just setting.
Contribution
by orkneyman_Nutrition Facts
Per serving (1 of 5). Does not change when you scale ingredients.
- Calories 288.84000000000003
- Total Fat 109g
- Saturated Fat 60.2g
- Trans Fat 1.8g
- Polyunsaturated Fat 5g
- Monounsaturated Fat 11.9g
- Cholesterol 1198.2 mg
- Sodium 2163.1 mg
- Carbohydrate 21.8g
- Fiber 0.5g
- Sugar 1.6g
- Protein 95.7g
- Calcium 1859.5 mg
- Phosphorus 524.5 mg
- Ca:P ratio 1:0.3
- Vitamin A 405 mcg
- Vitamin C 0.3 mg
- B1 (Thiamin) 0.3 mg
- B2 (Riboflavin) 1.1 mg
- B3 (Niacin) 2.6 mg
- B6 0.1 mg
- Folate 159.8 mcg
- B12 2.3 mcg
- Copper 0.1 mg
- Zinc 4.5 mg
- Selenium 70 mcg
