Eggs Cocotte with Cream
by EnchantedSalmon
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INGREDIENTS
- butter
- Kosher Salt
- Freshly ground pepper
- 1/4 cup flat leaf parsley ; chopped
- 6 tbsp heavy cream
- 6 jumbo eggs
- 6 pieces buttered toast
INSTRUCTIONS
Use small ramekins or souffle molds holding no more than 1/2 cup. Butter the molds and sprinkle salt, pepper and parsley in the bottom of each. Add 1 tbsp of heavy cream to each ramekin and break an egg on top.
Place the ramekins side by side in a large skillet and surround them with enough tepid water to come partway up the sides. cover, bring the water to a boil and let cook for approximately 4 minutes, until the eggs are barely set and still soft in the center.
Remove the ramekins from the skillet. Sprinkle with a little salt, pepper and parsley, if desired. In in the molds or on toast.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (73g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 120 | ||
| Calories from Fat: 84 (70%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 9.4g | 12 % | |
| Saturated Fat 3.9g | 19 % | |
| Monounsaturated Fat 3.3g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 277.5mg | 85 % | |
| Sodium 119.9mg | 4 % | |
| Potassium 104.7mg | 3 % | |
| Total Carbohydrate 0.9g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 0.8g | ||
| Protein 8.2g | 12 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 120
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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