Chorizo and Reblochon Baked Eggs

Name: Chorizo and Reblochon Baked Eggs
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 6 servings
Ingredients: 12 egg; 180 g chorizo; 240 g reblochon; 200 g heavy cream; 1 tsp salt; 1 tsp black pepper

Generous, creamy baked eggs made with chorizo, Reblochon and luscious cream, then cooked directly in mini cocottes.

Total time : 17 min
Servings : 6 servings
Difficulty : Easy

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Steps

1
Preheat the oven to 200 °C using the fan setting.
2
Cut the Reblochon into small cubes.

Nutrition · per serving · Estimate

362 kcal

Protein

22 g

Carbs

13 g

Fat

25 g

Macronutrients

Protein

43% RI

22 g

Carbs

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MARIE FRANCESE DA SILVAShared by @mariefrancesedas2aexwh

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3

In a mixing bowl, combine the cream, diced chorizo, Reblochon, salt and pepper.

4

Divide the mixture among 6 mini cocottes.

5

Crack 2 eggs into each cocotte.

6

Cover the mini cocottes and bake for 12 minutes.

12 min

5% RI

13 g

of which sugars

1% RI

1.1 g

Fat

35% RI

25 g

of which saturates

48% RI

9.6 g

Fiber

6% RI

1.4 g

Minerals

Sodium

40% RI

954 mg

Potassium

19% RI

377 mg

Calcium

20% RI

162 mg

Iron

21% RI

2.9 mg

Magnesium

8% RI

30 mg

Zinc

25% RI

2.5 mg

Vitamins

Vitamin C

0% RI

0.3 mg

Vitamin D

50% RI

2.5 µg

Vitamin A

24% RI

192 µg

Vitamin B6

21% RI

0.3 mg

Vitamin B12

80% RI

2 µg

6/6 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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