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Le Chaudron recipe
Œufs cocotte aux légumes fondants des petits
Kids' baked eggs with soft vegetables
⏱ 25 minServes 4Easy150 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4eggs
1zucchini, finely diced
4 tbsplight cream
40 g (1½ oz)mild grated cheese
5 gbutter
- 4 eggs
- 1 zucchini, finely diced
- 4 tbsp light cream
- 40 g (1½ oz) mild grated cheese
- 5 g 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
- Cook the zucchini in butter a few minutes until soft.
- Divide among buttered ramekins and add a spoonful of cream to each.
- Crack an egg into each.
- Sprinkle with a little cheese.
- Set in a dish of hot water and bake at 180 °C (350 °F) for 12 minutes.
- Let cool to lukewarm before serving.
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