Barley and Vegetable Egg Cocotte

Barley and Vegetable Egg Cocotte

4.3 3 rating

Prep. 30 min

Total 1 h 30 min

6 portions

Ingredients

Eggs

unsalted butter for greasing
garlic clove
1
olive oil
20 g
asparagus tips and stalks separated, stalks cut in pieces
200 g
salt
¼ tsp
ground black pepper
1 pinch
mustard
15 g
white wine
50 g
whipping cream
100 g
soy cream

Barley

lime finely grated zest and juice
1
olive oil
90 g
fresh basil leaves
10 g
salt
1 tsp
ground black pepper
1 pinch
raisins
20 g
cherry tomatoes halved
80 g
green peas (fresh or frozen)
50 g
shallots quartered
80 g
red onions sliced
150 g
fennel bulb sliced
100 g
water
750 g
pearl barley
250 g
medium eggs
6
ground black pepper
6 pinches
fresh chives chopped, for serving
10 g

Difficulty

easy

Nutrition per 1 portion

Sodium 604 mg

Protein 14 g

Calories 2123 kJ / 508 kcal

Fat 32 g

Fibre 11 g

Saturated Fat 9.2 g

Carbohydrates 44 g

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UK and Ireland

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