Oeuf Cocotte - Little Pans Filled With Love, For Breakfast! – a delicious recipe with olive oil, tomatoes, eggs, cream cheese, homemade pesto, parsley. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat the oven to 200C / 400F degrees and already boil about half a liter of water.
2
Pour 1 tbsp of olive oil in each cocotte.
3
Cut the tomato in little parts and divide over each pan.
4
Season with salt and freshly ground pepper.
5
Scoop 1 tbsp of cream cheese in every little pan.
6
Add 2 eggs in each as well.
7
Again, season with salt and pepper and sprinkle some freshly chopped parsley on top of it.
8
Put the cups in a larger baking dish and fill it up with the boiled water, until about half the cups, and set the whole thing in the oven.
9
Check them after about 10 minutes. When the eggs are sufficiently hardened, you can take the dish from the oven.
10
Carefully remove the trays of the dish, and serve with some toast.
488
kcal
Calories
40
g
Fat
7
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 tablespoons olive oil, 4 tomatoes, 8 eggs, 4 tablespoons of cream cheese, and more.
Yes, Oeuf Cocotte - Little Pans Filled With Love, For Breakfast! falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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