Skip to content
Menu
Eggs en Cocotte (Baked Eggs)
Ontbijt

Eggs en Cocotte (Baked Eggs)

30 minVoor 2Nutri-Score C€€
van @craving_california1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

2 personen
  • butter (softened, for greasing the ramekins)Zuivel10 g
  • eggs (2 per ramekin)Zuivel4 stukken
  • Boursin cheese (crumbled)Zuivel60 g
  • creamZuivel40 ml
  • saltKruiden en specerijen1 g
  • black pepper (freshly ground)Kruiden en specerijen1 g
  • chives (finely chopped)Groente en fruit5 g
  • bread (sliced, toasted)Bakkerij4 stukken
  • butter (for the toast)Zuivel20 g

per portie

Voedingswaarden

434kcal

Koolhydraten
31 g
Eiwitten
19 g
Vetten
26 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Ramekin ×2
  • Ovenschaal
  • Oven
  • kettle

stap voor stap

Bereiding

  1. Butter the ramekins

    • Generously line the inside of the ramekins with softened butter.
    Stap 1

  2. Add eggs, cheese and cream

    • Crack the eggs into each ramekin.
    • Crumble the Boursin cheese over the eggs.
    • Pour a little cream on top.
    Stap 2

  3. Cover the ramekins

    • Put the lids on the ramekins, or cover them with foil.
    Stap 3

  4. Prepare the water bath

    • Place the ramekins in a baking dish.
    • Pour boiling water into the dish until it reaches a third of the way up the sides of the ramekins.
    Stap 4

  5. Bake the eggs

    • Bake until the eggs are just set and custardy.
    Stap 5

  6. Toast the bread

    • While the eggs bake, toast the bread and butter it for dipping.
    Stap 6

  7. Season and serve

    • Season the eggs with salt and pepper.
    • Sprinkle with chives and dig in with the buttered toast.
    Stap 7
Download Mezze