Eggs en Cocotte

Published on by couscousandpudding

Eggs en Cocotte

 

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Ingredients:

 

4 eggs

4 tbsp double cream

1tbsp chopped parsley

salt and pepper

250g spinach leaves

3 spring onions

3tbsp grated parmesan cheese

cheddar cheese

Green olives

mushrooms

 

Method:

 

For the egg- spinach cocotte

Rinse the spinach, and put in a saucepan with only the water that clings to the leaves. Cook for about 2min until tender.

In a bowl, combine the spinach with the spring onions, cream, olives, salt and pepper.

Divide the spinach mixture among the dishes, sprinkle some cheddar cheese. Break an egg onto the spinach mixture, spoon on 1 tbsp double cream.

Sprinkle on the parmesan cheese then cook in a preheated oven.

 

For the egg-mushroom cocotte

Sauté the mushrooms with 2 tbsp butter

Divide the mushrooms among the dishes, sprinkle some cheese

Break an egg on top of the mushrooms.

Sprinkle with parsley.

Cook in a preheated oven.

 

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Published on Veggie

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Comment on this post

Touria 06/04/2010 10:55


hmmmm so delicious....


samira 05/29/2010 14:45


CA DOIT ETRE TRES BON MERCI IMANE