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Egg Cocotte with Coppa, Basil, and Ricotta

A delicious recipe for egg cocotte with coppa, basil, and ricotta. A simple and tasty dish to enjoy as an appetizer or main course.

Egg Public
Course: Starter
Preparation time: 10 minutes
Cooking time: 25 minutes
Energy: 273 kcal / serving

Instructions

  • 1.   Preheat the oven to 200°C, fan setting.
  • 2.   Slice the basil and the coppa slices.
  • 3.   In a bowl, mix the ricotta, heavy cream, parmesan, sliced basil, and coppa.
  • 4.   In the bottom of a mini-cocotte, pour a teaspoon of olive oil.
  • 5.   Add the ricotta mixture to the center of the cocotte.
  • 6.   Gently crack the egg and place it in the center of the mixture.
  • 7.   Close the lid of the cocotte and bake for 12 to 15 minutes.
  • 8.   After removing from the oven, let it rest for 5 minutes with the lid on before serving.

Ingredients for servings

  • 1 egg
  • 60 g of ricotta
  • 20 g of heavy cream
  • 15 g of grated parmesan
  • 2 slice of coppa
  • 4 leaf of fresh basil
  • 1 olive oil

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    273 kcal
    14 %
  • Fat
    22,27 g
    32 %
  • of which saturated
    13,38 g
    67 %
  • Carbohydrates
    3,01 g
    1 %
  • of which sugar
    1,87 g
    2 %
  • Protein
    16,16 g
    32 %
  • Fibers
    0,14 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference