Cocot egg
Composition / ingredients
1
Servings:
Cooking method
Egg cocot is a great variety for breakfast. It's nice to replace the usual glaze with something new and surprise your family. It will take a little more time, but the result is worth it.
1. For 1 serving, prepare a raw egg, cheese, ham (you can take a chicken balyk, which we recently cooked https://1000.menu/cooking/24901-domashnii-balyk-iz-kuricy ), parsley, half a tomato, sunflower oil to lubricate the portion form, salt and pepper.
2. Cut all the products into small cubes.
3. Grease the baking dish - cocotnice with oil. Lay out the ham in layers one after another. cheese, parsley, tomato.
4. Break the egg on top. Add a little salt and pepper.
5. Put in the oven heated to 200 degrees for 10-12 minutes.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Parsley greens - 45 kcal/100g
- Ham - 270 kcal/100g
- Beef ham - 133 kcal/100g
- Boiled ham - 282 kcal/100g
- Raw ham - 270 kcal/100g
- Ham sausage - 242 kcal/100g
- Vegetable oil - 873 kcal/100g
- Camembert cheese with 50% fat content - 291 kcal/100g
- Moobacher cheese - 350 kcal/100g
- Saint-agur cheese - 369 kcal/100g
- Sirius Camembert cheese - 294 kcal/100g
