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Barley and Vegetable Egg Cocotte

Barley and Vegetable Egg Cocotte
4.3 3 rating
Prep. 30 min
Total 1 h 30 min
6 portions
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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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