Thursday, August 20
Runny baked eggs are a delicious dip for buttery asparagus and dill toast.
The ingredient of Eggs En Cocotte
- melted butter to grease
- 4 eggs
- 1 tablespoon pouring cream
- 4 slices white bread crusts removed
- olive oil spray
- 1 1 2 tablespoons chopped fresh dill
- 20g butter melted
- 2 bunches asparagus trimmed
- 1 tablespoon fresh lemon juice
The Instruction of eggs en cocotte
- preheat oven to 180u00b0c use a rolling pin to roll out bread until very thin cut each slice into 4 triangles place on a baking tray spray with oil top with 2 teaspoons dill brush four 160ml 2 3 cup capacity ovenproof dishes with butter crack an egg into each dish top with cream place dishes in a baking dish add boiling water to baking dish to come halfway up sides of the dishes
- bake the bread and eggs for 12 15 minutes or until the bread is golden and the egg whites are set
- meanwhile heat the butter in a frying pan cook asparagus for 4 minutes or until tender add the lemon juice and remaining dill divide the eggs toasts and asparagus among serving plates
Nutritions of Eggs En Cocotte
calories: 213 905 caloriescalories: 13 grams fat
calories: 6 grams saturated fat
calories: 14 grams carbohydrates
calories: n a
calories: n a
calories: 11 grams protein
calories: n a
calories: n a
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calories: nutritioninformation