Vegetable Oeufs en Cocote
- 1 red onion, finely chopped
- 1 zucchini, thinly sliced
- 1 tablespoon grapeseed oil
- 2 tablespoons white rice vinegar
- 4 mushrooms, thinly sliced
- 1 tablespoon fresh parsley, chopped
- 1 pinch each salt and pepper
- 4 eggs
- 1 pinch paprika (optional)
- Preheat the oven at 400 degrees F.
- Heat grapeseed oil in a pan over medium heat.
- Cook the red onion and zucchini for about 6 to 8 minutes, until soft.
- Add white rice vinegar and cook for another minute until the vinegar is absorbed.
- Divide the onion and zucchini in two ramequins and set aside.
- In the same pan, fry the mushrooms with parsley, salt and pepper for 3-4 minutes, or until soft.
- Place half of the mushrooms over the zucchini in the two ramequins.
- Crack two eggs in each ramequin and top with paprika if desired.
- Place the two ramequins in a baking dish and pour water in the dish until it reaches half the height of the ramequins.
- Bake in pre-heated oven for 10 minutes.
- Garnish with fresh parley before serving if desired.
To add a twist to this recipe, you can add a layer of smoked salmon, cured meat or cheese between the vegetable layers.
Recipe by Homemade Hearts at http://homemadehearts.ca/2014/03/14/vegetable-oeufs-en-cocote/
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