Recipes

• Recipes
• Eggs and Dairy
• Egg Cocotte

• Email
• Print
• Download
• Save to Folder

• Serves 4
• Easy
• Prep 5 mins
• Cook 20 mins
• • 1
  • 2
  • 3
  • 4
  • 5
  432 Rating(s)

Ingredients

• 125 ml (4 fl oz) single cream or light alternative
• 1 tbs Schwartz Curry Powder Medium
• 2 tsp Schwartz Parsley Flat Leaf
• 4 eggs
• Schwartz Sea Salt and Black Pepper to season

Method

Step 1

Pre-heat the oven to 180°C, 350°F, Gas Mark 4.

Step 2

Mix the cream, Curry Powder, Parsley, Salt and Pepper in a bowl.

Step 3

Take 4 ramekins and spoon 1 tbs of the cream mixture into the bottom of each, crack an egg on top, then top with another 1 tbs of the cream mixture.

Step 4

Place the ramekins on a baking tray and cook in the oven for 10-15 minutes or until cooked through.

Nutrition per serving

132 kcalories, protein 8g, carbohydrates 0.7g, fat 9.8g, saturated fat 4.2g, fibre 1.2g, salt 0.4g,

If you like this recipe why not try…

Kedgeree

Curried Parsnip Soup

Balti Chicken