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Easy Egg En Cocotte

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There is something I love about cooking in a ramekin, how everything is all in one place. This is a perfectly packaged dish that delivers huge flavor. These are also very easy to make, and you can make multiple ones at the same time. If you are making more than one at a time, increase the cooking time accordingly.

Ingredients: Grams/Ounces

35 g Mushrooms

40 g Onions, Chopped

57 g 99% Fat Free Deli Ham

7 g Light Butter

32 g Fat Free Sour Cream

1/8 tsp Turmeric

1 Large Egg

2 Large Egg Whites

1/8 tsp Salt

1/8 tsp Black Pepper

1/8 tsp Dried Basil

Ingredients: Cups/Spoons

1/2 cup Mushrooms

1/4 cup Onions, Chopped

2 oz 99% Fat Free Deli Ham

1/2 tsp Light Butter

2 tbsp Fat Free Sour Cream

1/8 tsp Turmeric

1 Large Egg

2 Large Egg Whites

1/8 tsp Salt

1/8 tsp Black Pepper

1/8 tsp Dried Basil

Directions:

1. Preheat the oven to 375°F.

2. In a medium sauce pan, melt butter over medium high heat. Once melted, add mushrooms, onions, and ham; cook for 5-7 minutes.

3. Mix ham and veggie mixture, sour cream, and turmeric together and put in large ramekin.

4. Add 2 egg whites and 1 egg on top of sour cream mixture. Season eggs with salt, pepper, and dried basil.

5. Place ramekin in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekin. Carefully place the baking dish in the oven.

6. Bake eggs for 15 minutes or until set.

Yields 1 Serving

Entire Recipe: Calories- 247.95, Protein- 26.26 g, Fat- 10.39 g, Carbs- 12.35 g, Fiber- 1.07 g, Sodium- 838.03 mg

Like this recipe and want more? This recipe is from the Breakfast Champions Cookbook. Please visit Body By Eats for more information.

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7 comments

  1. Ben
    February 16, 2010 at 8:06 am

    Leigh,

    Great recipe!
    Thanks for sharing.

  2. Karen
    February 16, 2010 at 12:49 pm

    I tried this one a couple of days ago from the book and it was incredible. I felt like I was having fine dining. I paired it with oatmeal by the way and the combo was great. 🙂

  3. Kate
    February 18, 2010 at 5:22 pm

    I love baked eggs. They’re great over lentils, too.

  4. jillebean
    February 18, 2010 at 11:33 pm

    I tried these the day after I got the cook book and they are delicious. I have made them a couple of times and added bacon and tomatoes, YUM!

  5. The Best of 2010 | Leigh Peele
    December 28, 2010 at 8:29 pm

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  7. emily
    January 26, 2012 at 1:42 pm

    Do you think you could make enough for the week and freeze them – zap one in the microwave every morning?

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