“En cocotte” refers to the ramekins in which these dishes are baked. Add seasonal vegetables for extra nutrition, or put an additional egg white in each cup for added protein.
Eggs en Cocotte with Mushrooms and Leeks
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Ingredients
- 1 tablespoon olive oil plus more for oiling ramekins
- 1 small leek, white and pale green parts halved lengthwise and thinly sliced crosswise
- 2 cups very thinly sliced cremini or button mushrooms
- 1/2 cup shaved or shredded Asiago cheese
- 4 large eggs
- Minced fresh parsley for garnish
Instructions
- Preheat oven to 375˚. Lightly oil four 4-ounce ramekins.
- Heat 1 tablespoon olive oil in a large sauté pan over medium heat and add leeks and mushrooms. Sprinkle with salt and cook for 3–4 minutes, until mushrooms are softened. Divide vegetables among prepared ramekins. Top each with about 2 tablespoons cheese.
- Crack one egg into a small cup and carefully pour egg over vegetables and cheese in one ramekin, being careful not to break yolk. Repeat with remaining eggs and ramekins.
- Arrange ramekins in a baking dish or glass casserole. Pour boiling or very hot water into dish, halfway up ramekin sides. Carefully transfer dish to oven and bake 20–25 minutes (check at 15 minutes), until eggs are set but yolks are still tender. Remove from oven and shower with parsley. Serve immediately.
Recipe Notes
Nutrition Facts
Eggs en Cocotte with Mushrooms and Leeks
Amount Per Serving
Calories 155
Calories from Fat 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 4g
20%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 220mg
73%
Sodium 196mg
8%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
4%
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 155 cal, 11g fat (5g mono, 1g poly, 4g sat), 220mg chol, 10g protein, 6g carb, 1g fiber, 196mg sodium
