oeufs en cocotte with avocado toast
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Course: Breakfast
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 345 kcal
Author: sanne

eggs with tomato, spinach and scallion, served in a small casserole pan with crunchy avocado toast

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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

  1. preheat the oven to 180 degrees Celcius (fan-mode)

  2. heat the olive oil in a non stick frying pan and quickly fry the spinach

  3. chop the scallion and parsley and grate the parmesan

  4. 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

  5. whisk the eggs with the milk, pepper and 1/2 of the parmesan cheese and divide over the 4 casseroles

  6. divide the rest of the parmesan cheese on top

  7. put the casseroles in the oven for 15 to 20 minutes

  8. toast the slices of wholewheat bread. mash the avocado and divide over the toast. Sprinkle the seeds on top

Nutrition Facts
oeufs en cocotte with avocado toast
Amount Per Serving (1 portion)
Calories 345 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Cholesterol 336mg 112%
Sodium 509mg 21%
Potassium 581mg 17%
Total Carbohydrates 23g 8%
Dietary Fiber 5g 20%
Sugars 4g
Protein 20g 40%
Vitamin A 49%
Vitamin C 23.9%
Calcium 25.1%
Iron 20.6%
* Percent Daily Values are based on a 2000 calorie diet.