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Le Chaudron recipe
Œufs cocotte aux légumes
Baked eggs with vegetables
⏱ 25 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4eggs
200 g (7 oz)mixed vegetables for sautéing
120 ml (½ cup)crème fraîche
80 g (3 oz)grated cheese
2 tbspchopped chives
1pat butter
- 4 eggs
- 200 g (7 oz) mixed vegetables for sautéing
- 120 ml (½ cup) crème fraîche
- 80 g (3 oz) grated cheese
- 2 tbsp chopped chives
- 1 pat butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Sauté the vegetables in butter for 5 minutes.
- Butter the ramekins and divide the vegetables among them.
- Add a spoonful of crème fraîche to each.
- Crack an egg into each without breaking the yolk.
- Sprinkle with cheese and set in a dish of hot water.
- Bake at 180 °C (350 °F) for 12 minutes until the whites are set but the yolks runny.
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