Asparagus with Leeks and Pancetta with Eggs en Cocotte

Asparagus with Leeks and Pancetta with Eggs en Cocotte
10 Ingredients
  • 2 pounds medium asparagus
  • 2 tablespoons extra-virgin olive oil
  • 2 ounces thinly sliced pancetta, unrolled and cut into 1-inch lengths
  • 1 cup thinly sliced leek, white and pale green parts only
  • Sea salt, preferably gray salt, and freshly ground black pepper
  • Eggs en Cocotte, recipe follows
  • 2 1/2 tablespoons butter
  • 2 1/2 tablespoons freshly chopped thyme leaves
  • 12 eggs, preferably organic
  • Gray salt or course sea salt and freshly ground black pepper
Nutrition
279
14% daily value
6 servings
                                       
                                            gluten-​free
     

Fat

33% 21

Saturated

38% 8

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 3

Carbs

3% 8

Carbs (net)

- 4

Fiber

15% 4

Sugars

- 3

Sugars, added

- 0

Protein

31% 16

Cholesterol

113% 339

Sodium

26% 619

Calcium

10% 102

Magnesium

10% 43

Potassium

10% 486

Iron

30% 5

Zinc

19% 2

Phosphorus

39% 270

Vitamin A

29% 262

Vitamin C

17% 15

Thiamin (B1)

23% 0

Riboflavin (B2)

49% 1

Niacin (B3)

13% 2

Vitamin B6

25% 0

Folate equivalent (total)

30% 121

Folate (food)

- 121

Folic acid

- 0

Vitamin B12

34% 1

Vitamin D

504% 76

Vitamin E

24% 4

Vitamin K

97% 116

Sugar alcohols

- 0

Water

- 219
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