By Miso Jen Kitchen
Gochujang Cream Baked Eggs (Eggs en Cocotte)
9 steps
Prep:5minCook:15min
Updated at: Thu, 26 Sep 2024 18:34:42 GMT
Nutrition balance score
Unbalanced
Glycemic Index
31
Low
Glycemic Load
1
Low
Nutrition per serving
Calories351 kcal (18%)
Total Fat26.6 g (38%)
Carbs4.5 g (2%)
Sugars2.2 g (2%)
Protein22.2 g (44%)
Sodium1086.2 mg (54%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Pour the heavy cream into a lightly greased ramekin or small baking dish.
Step 3
Mix in the minced garlic, gochujang, salt, and pepper.
Step 4
Crack the eggs on top of the cream mixture.
Step 5
Sprinkle the Parmesan cheese evenly over the eggs.
Step 6
Place the ramekin in a baking dish filled with about 1/2 inch of hot water (to help the eggs cook evenly).
Step 7
Bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny.
Step 8
Remove from the oven and let cool slightly before serving.
Step 9
Garnish with green onions (optional) and enjoy!
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