Barley and Vegetable Egg Cocotte

Barley and Vegetable Egg Cocotte

4.3 3 ratings

Prep. 30min

Total 1 h 30min

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

Fiber 11 g

Saturated fat 9.2 g

Carbohydrates 44 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Go Green, Feel Good 71 Recipes
UK and Ireland

You might also like...

Express Pho Soup with Spiralized Daikon

50min

Thai Curry Noodles

25min

Wholegrain Easter bread with eggs and smoked trout

1 h 45min

Creamy Truffled Mushroom Tagliatelle - Tagliatelle con crema di funghi tartufata

55min

Spanish Green Lentil And Chorizo Soup

12 h 45min

Stuffed Seitan Roll with Champagne Rice

1 h 45min

Steamed Tofu

30min

Vegan Wild Mushroom and Cavolo Nero Lasagne with Walnut Rocket Pesto

2 h

Vegan Mushroom Bowls

1 h 20min

Lentil and Pancetta Stew

1 h

Indonesian Vegetable Stew in Coconut Milk

40min

Red Lentil Soup

40min