Last weekend I was having lunch with my family at Anne & Max. Great coffee and a surprisingly nice and original menu. I had a hard time deciding which dish I would take. We both decided to have oeufs en cocotte with avocado toast.
I must say, I enjoyed every little bite of it. So… I decided to make my own version at home. And for sure this is a stayer on my recipe list! First of all, the tast is great, secondly it is super easy and takes little effort because the oven does all the work. Yes, that is my type of cooking! By the way, easy to change the taste by just varying around with flavours. Eggs are so versatile!
I hope you will enjoy it as much as we have!
oeufs en cocotte with avocado toast
eggs with tomato, spinach and scallion, served in a small casserole pan with crunchy avocado toast
Ingredients
- 8 eggs
- 140 gr cherry tomatoes 12 pieces
- 60 gr spinach
- 50 gr scallion
- 5 gr flat leaf parsley
- 100 ml milk
- 40 gr parmesan cheese
- pepper
- salt
- 1/2 tsp olive oil
avocado toast
- 4 slices wholewheat bread
- 140 gr avocado 1 piece
- 1/2 tsp black sesame seeds
- 1/2 tsp flax seeds
- 1/2 tsp hemp seeds
Instructions
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preheat the oven to 180 degrees Celcius (fan-mode)
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heat the olive oil in a non stick frying pan and quickly fry the spinach
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chop the scallion and parsley and grate the parmesan
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take 4 small casseroles. put 3 tomatoes, 1/4 of the spinach, 1/4 of the scallion and 1/4 of the spinach in each of them. season with pepper and a little bit of salt
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whisk the eggs with the milk, pepper and 1/2 of the parmesan cheese and divide over the 4 casseroles
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divide the rest of the parmesan cheese on top
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put the casseroles in the oven for 15 to 20 minutes
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toast the slices of wholewheat bread. mash the avocado and divide over the toast. Sprinkle the seeds on top
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