Eggs en Cocotte with Ciabatta
Inspired by a traditional French dish, our Eggs en Cocotte with Ciabatta is a simple way to add some intrigue into your morning routine. Heck, Eggs in Cocotte with Ciabatta is so good, your family may ask for it any time of the day!
Ingredients
1/2 cup HEINZ Chili Sauce
1/2 cup fat-free half-and-half
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. cracked black pepper
1 loaf (13 oz.) ciabatta bread, cut into 16 slices, toasted
Preparation
- HEAT oven to 400°F.
- SLIP 1 cracked egg into each of 8 (5-oz.) ramekins sprayed with cooking spray. Place ramekins on rimmed baking sheet.
- TOP each egg with 1 Tbsp. each chili sauce and half-and-half, 1 tsp. cheese and 1/8 tsp. pepper.
- BAKE 12 to 15 min. or until egg whites are set and yolks are cooked to desired doneness.
- SERVE with toast slices.
Special Extra: Sprinkle with chopped fresh chives before serving.
How to Easily Toast the Bread Slices: Place bread slices in single layer on baking sheet. Place in oven along with the eggs after the eggs have baked 5 min. Bake 10 min. or until crisp and lightly toasted on both sides, turning after 5 min.
Nutrition Bonus: Start your morning right with this hearty and flavorful, portion-controlled egg dish.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 220 |
| Fat | 7g |
| Saturated Fat | 2.5g |
| Cholesterol | 190mg |
| Sodium | 520mg |
| Carbohydrates | 25g |
| Dietary Fiber | less than 1g |
| Protein | 12g |
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