French · Brunch
Baked Eggs with Cream (Low-Calorie)
A single-serving French oeufs en cocotte features two eggs baked in a ramekin over sautéed spinach and mushrooms, finished with light cream and Gruyère. Fresh chives and black pepper add finishing flavour. Served with toasted baguette.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
380Calories
25.1gProtein
25.8gFat
14.1gCarbs
2.5gSugar
1.8gFiber
535mgSodium
518mgChol
13.4gSat Fat
480mgPotassium
295mgCalcium
3.2mgIron
1.8mcgVitamin B12
7.2mgVitamin C
low-calorie
vegetarian
low-carb
low-calorie
Instructions
1
Prep
Preheat oven to 375°F (190°C). Butter a small ramekin with the butter, coating base and sides evenly.
2
Sauté the mushroom in the ramekin over medium heat for 3 minutes until softened, then add spinach and toss for 1 minute until wilted.
3
Bake
Crack eggs on top, spoon light cream over, scatter Gruyere on top, season with salt and pepper. Bake at 375°F for 12–14 minutes until whites are set but yolks jiggle.
4
Plate
Set ramekin on a small plate, scatter chives on top, and serve immediately with toasted baguette.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 4 tbsp60ml light cream
- 1 oz30g Gruyere
- 2 cup60g spinach
- 1/2 cup50g mushroom
- 2 tsp10g butter
- 2 slice50g baguette
- 2 tsp2 tsp chives
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
