Carrot Egg Cocotte

These Carrot Egg Cocotte are a family classic and make a perfect appetiser to start a lunch or dinner with children… Push the colour with the unctuous and perfectly cooked carrots.  

Egg Carrot Cocotte

First, here is the list of the different ingredients you will needed to make the Carrot Egg Cocotte and that serves 4 

  • 4 large free range eggs
  • 400 g (2 cups) carrot puree
  • 2 tablespoons heavy cream
  • 1 tablespoon of parsley
  • 20 g ( 1 Tbsp) butter

Now here are the few steps you will need to follow to make the Carrot Egg Cocotte

First, preheat your oven to 200 °C (400°F). Take your carrot puree made the day before and add 1 tablespoon heavy cream.

Then, butter 4 porcelain ramekins. Then, Put in the bottom of each ramekin your carrot puree, one egg, salt, pepper and divide the remaining cream and parsley equally.

When everything is ready, take a shallow dish, pour 2 cm (1 inch) hot water and place the ramekins in it. (the water should reach their mid-height). Bake for 8 to 10 minutes. The white of the eggs must get solid while the yolk must remain liquid.

Take them out of the oven and serve immediately with small bread slices. It is just delicious, and grown-ups like children love it !

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