Œuf Cocotte with Pumpkin and Boursin by @lesgourmandisesdeloubna
20 min
1 serving
Potimarron (pumpkin)
🧅
Onion
🍄
Mushrooms
🌰
Chestnut Pieces
🧀
1 tbsp
Boursin
🥚
1
Egg
Preparation Steps
Step 1/4
Make a filling with onions, pumpkin, mushrooms and chestnut pieces.
Step 2/4
Add a generous spoonful of Boursin on top of the filling.
Step 3/4
Place the egg on top.
Step 4/4
Cook in a bain-marie for 10 minutes at 180 degrees to keep the yolk runny.
Composition
Ingredients
Types
Vegetables, Nuts, Dairy, Eggs
Ingredients
Potimarron (pumpkin), Onion, Mushrooms, Chestnut pieces, Boursin, Egg
Allergens
Tree nuts, Milk, Eggs
Dietetics
Dietary regimen
Low-Calorie, Vegetarian, Pescatarian
Calories
220 kcal
Macro nutrients
Protein: 9g, Carbohydrates: 10g, Fat: 16g, Fiber: 2g, Sugars: 4g
Nutritional Information
Minerals
Calcium: 120mg, Iron: 1.3mg, Sodium: 280mg, Potassium: 320mg
Vitamins
Vitamin A: 350µg, Vitamin B12: 0.5µg, Vitamin D: 0.9µg
Preparation
Time Information
Preparation
10 minutes
Cooking
10 minutes
Overall
20 minutes
Difficulty
Level
Medium (2/4)
Steps
4 steps
Equipments
Utensils
Knife, Cutting board, Cocotte (ramekin dish), Spoon, Baking tray
Appliances
Oven
Type
Type
Type Of Dish
Baked Egg, Starter
Occasions
Celebration, Everyday Autumn Meal
Origin
Source
Platform
Original Creator
@lesgourmandisesdeloubna
Origin
Cuisine
French
Geographic
France, Lons-le-Saunier
Various
Aspect
Texture
Creamy, Soft, Runny
Flavors
Savory, Creamy, Earthy
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
leftovers : 1 day (store in an airtight container,best eaten freshly cooked while the yolk is still runny,reheating is not recommended as it will overcook the egg yolk)