Baked Eggs en Cocotte with Onions

Baked Eggs en Cocotte with Onions
Photo by Becky Luigart-Stayner

Ingredients

  • Fresh flat-leaf parsley sprigs
  • Fresh flat-leaf parsley sprigs
  • 1 1/3 cups thinly sliced onion
  • ¼ cup half-and-half
  • 4 (1-ounce) slices French-style country bread, cut into (1/2-inch) cubes
  • ¼ cup half-and-half
  • 1 1/3 cups thinly sliced onion
  • + 11 more ingredients
    • ¼ teaspoon ground white pepper, divided
    • Cooking spray
    • 4 (1-ounce) slices French-style country bread, cut into (1/2-inch) cubes
    • ½ teaspoon salt, divided
    • 6 large eggs
    • Cooking spray
    • ½ teaspoon salt, divided
    • ¼ teaspoon ground white pepper, divided
    • 2 tablespoons water
    • 2 tablespoons water
    • 6 large eggs

1. Preheat the oven to 350°. 2. Lightly coat 6 (8-ounce) ramekins lightly with cooking spray. Spread bread cubes in an even layer on a baking sheet, and lightly coat with cooking spray. Bake at 350° for 10 minutes or until bread is crisp and lightly browned, stirring after 5 minutes. 3. Heat a sm...

View full recipe at My Recipes

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