Eggs cocotte of Normandy with tomato fondue
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 254.1
- Total Fat: 16.6 g
- Cholesterol: 319.0 mg
- Sodium: 213.3 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.2 g
- Protein: 19.7 g
View full nutritional breakdown of Eggs cocotte of Normandy with tomato fondue calories by ingredient
Introduction
I took a cooking class with Chef Eric Arouze and this was one of the recipes we learned. It's incredibly tasty and pretty easy to make. Check out his website for more succulent dishes: http://www.911cheferic.com I took a cooking class with Chef Eric Arouze and this was one of the recipes we learned. It's incredibly tasty and pretty easy to make. Check out his website for more succulent dishes: http://www.911cheferic.comNumber of Servings: 4
Ingredients
-
*For the eggs cocotte:
4 eggs
1 teaspoon of butter
4 tablespoons of cream
1/4 cup of grated Gruyere
1/2 cup of baby shrimp
salt
freshly ground pepper
*For the tomato fondue:
1/2 tablespoon of olive oil
1/2 small onion, chopped
1 teaspoon minced garlic
2 diced tomatoes
salt
freshly ground pepper
1 tablespoon of finely chopped parsley
Directions
For the fondue:
1) Heat the olive oil in a skillet over medium-high
2) Add the onion and garlic and saute until onion is very soft, about 4 minutes
3) Add the diced tomatoes and simmer 10 to 15 minutes, until liquid is almost completely reduced.
4) Add chopped parsley and season with salt and freshly ground pepper
For the eggs cocotte:
1) Butter the inside of 4 ramekins
2) Break an egg into each ramekin
3) add a tablespoon of cream, salt and pepper into each ramekin and beat it with a fork
4) add shrimp on top of egg mixture
5) sprinkle grated cheese on each ramekin (on top of tomato fondue)
6) cook in Bain Marie in a hot over at 450 F for abour 15 minutes
7) Serve immediately with fresh bread and a tablespoon of tomato fondue on the top.
Number of Servings: 4
Recipe submitted by SparkPeople user PINKY_120.
1) Heat the olive oil in a skillet over medium-high
2) Add the onion and garlic and saute until onion is very soft, about 4 minutes
3) Add the diced tomatoes and simmer 10 to 15 minutes, until liquid is almost completely reduced.
4) Add chopped parsley and season with salt and freshly ground pepper
For the eggs cocotte:
1) Butter the inside of 4 ramekins
2) Break an egg into each ramekin
3) add a tablespoon of cream, salt and pepper into each ramekin and beat it with a fork
4) add shrimp on top of egg mixture
5) sprinkle grated cheese on each ramekin (on top of tomato fondue)
6) cook in Bain Marie in a hot over at 450 F for abour 15 minutes
7) Serve immediately with fresh bread and a tablespoon of tomato fondue on the top.
Number of Servings: 4
Recipe submitted by SparkPeople user PINKY_120.