Servings: pcs
Small breakfast-cocottes with egg, mushroom, and tomato
How about a delicious little brunch cocotte...? In this one, fried mushrooms are combined with broccoli, tomato, grated cheese, and of course, egg – all baked in the oven in small bowls. The result is a delightful little but flavorful bite, making it an easy and tasty accompaniment to brunch or just for breakfast when you want something a bit extra.
Ingredients
- 75 gram Mushroom or other mushrooms
- 1 handful Broccoli in small florets
- 6 pcs. Cherry Tomatoes diced
- 2 pcs. Egg
- 1 håndfuld Grated cheese
- Salt and Pepper
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Slice the mushrooms and fry them in a bit of butter in a pan, season with salt and pepper. Divide the mushrooms between two small ovenproof bowls.
- (Alternatively, the cocottes can be made in standard muffin tins).
- Divide the broccoli and tomatoes between the bowls.
- Crack an egg into each bowl and top with grated cheese. Season with a bit of salt and pepper.
- Bake in the oven for 15 minutes and serve