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Olivia

Eggs en Cocotte with Spinach and Cheese Recipe Revealed!

A delicious and creamy dish of eggs baked in individual ramekins with sautéed spinach and cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: French
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 large eggs
  • 1 cup fresh spinach chopped
  • 1/2 cup heavy cream
  • 1/2 cup shredded cheese such as Gruyère or cheddar
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Fresh herbs such as chives or parsley for garnish

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a small skillet, melt the butter over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper.
  3. In a mixing bowl, whisk together the heavy cream, salt, and pepper.
  4. Grease four ramekins with butter. Divide the sautéed spinach evenly among the ramekins.
  5. Carefully crack one egg into each ramekin on top of the spinach.
  6. Pour the cream mixture evenly over the eggs in each ramekin.
  7. Sprinkle the shredded cheese on top of each ramekin.
  8. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
  9. Bake in the preheated oven for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny.
  10. Remove from the oven and let cool for a minute. Garnish with fresh herbs before serving.

Nutrition

Serving: 1ramekinCalories: 290kcalCarbohydrates: 3gProtein: 12gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 186mgSodium: 300mgSugar: 1g

Notes

  • For a lighter version, substitute half-and-half for the heavy cream.
  • You can also add cooked bacon or ham for extra flavor and protein.
  • For a vegetarian twist, replace the spinach with sautéed mushrooms or roasted red peppers.

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