Eggs En Cocotte

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 calories
calories: 13 grams fat
calories: 6 grams saturated fat
calories: 14 grams carbohydrates
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calories: n a
calories: 11 grams protein
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