Vegetarian

Eggs cocotte of Normandy with tomato fondue takes 30 minutes to prepare.

Eggs cocotte of Normandy with tomato fondue takes 15 minutes to cook.

Eggs cocotte of Normandy with tomato fondue makes 4 servings.

The ingredients for Eggs cocotte of Normandy with tomato fondue are:

*For the eggs cocotte:
4 eggs
1 teaspoon of butter
4 tablespoons of cream
1/4 cup of grated Gruyere
1/2 cup of baby shrimp
salt
freshly ground pepper

*For the tomato fondue:
1/2 tablespoon of olive oil
1/2 small onion, chopped
1 teaspoon minced garlic
2 diced tomatoes
salt
freshly ground pepper
1 tablespoon of finely chopped parsley

Here is how you make Eggs cocotte of Normandy with tomato fondue:

For the fondue: 1) Heat the olive oil in a skillet over medium-high2) Add the onion and garlic and saute until onion is very soft, about 4 minutes3) Add the diced tomatoes and simmer 10 to 15 minutes, until liquid is almost completely reduced.4) Add chopped parsley and season with salt and freshly ground pepperFor the eggs cocotte:1) Butter the inside of 4 ramekins2) Break an egg into each ramekin3) add a tablespoon of cream, salt and pepper into each ramekin and beat it with a fork4) add shrimp on top of egg mixture5) sprinkle grated cheese on each ramekin (on top of tomato fondue)6) cook in Bain Marie in a hot over at 450 F for abour 15 minutes7) Serve immediately with fresh bread and a tablespoon of tomato fondue on the top.Number of Servings: 4Recipe submitted by SparkPeople user PINKY_120.

The nutritional information for Eggs cocotte of Normandy with tomato fondue is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 254.1

• Total Fat: 16.6 g
• Cholesterol: 319.0 mg
• Sodium: 213.3 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 1.2 g
• Protein: 19.7 g

Eggs cocotte of Normandy with tomato fondue is French cuisine.

The dietary needs meet for Eggs cocotte of Normandy with tomato fondue is Vegetarian