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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 151.0
  • Total Fat: 6.7 g
  • Cholesterol: 216.2 mg
  • Sodium: 377.0 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 8.5 g

View full nutritional breakdown of Baked Eggs en Cocotte w/ onions calories by ingredient
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Baked Eggs en Cocotte w/ onions

Submitted by: TUNDERKIRCHER

Introduction

This is a really neat egg recipe I found in Cooking Light Magazine the May 2009 edition (page 148). I like cooking with ramekins and this is a truly easy menu. This is a really neat egg recipe I found in Cooking Light Magazine the May 2009 edition (page 148). I like cooking with ramekins and this is a truly easy menu.
Number of Servings: 6

Ingredients

    4(1 oz.) slices French style bread cut into 1/2" cubes
    1 1/3 c. thinly sliced onions
    1/2 tsp salt, divided
    1/4 tsp ground white pepper
    2 tablespoons water( 1 fl oz.)
    6 large eggs
    1/4 c. Half & half
    fresh flat leaf parsley sprigs

Directions

1) Preheat oven to350*
2) Lightly coat ramekins w/ cooking spray. Spread bread cubes in an even layer on a baking sheet, and lightly coat w/ cooking spray. Bake @ 350* for 10 minutes or until crispy and lightly brown stirring after 5 minutes.
3) Heat a small skillet over medium heat, coat pan w/ cooking spray. Add onion, 1/4 tsp salt, and 1/8 tsp pepper to pan; Increase heat to medium high. Stir in 2T H2O and cook 5 minutes or until golden brown. stirring frequently. evenly divide onion among prepared ramekins; top with croutonsSprinkle remaining 1/4 tsp salt and remaining 1/8 tsp pepper evenly among croutons.
4) Carefully break 1 egg into each ramekin an top of croutons; drizzle 2 tsp half&half over each egg. Arranging ramekims in a roasting pan lined w/ a dishtowel (to anchor them in pan).Pour boiling water halfway up the sides of the ramekins to make a waterbath. Bake @350* for 15 minutes or until the whites are almost set. They will continue to cook once they are removed from hot bath. When taken from the oven garnish w/ parsley. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user TUNDERKIRCHER.






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