Oeufs en cocotte
Oeufs en cocotte, from above
Non vegEggFrance

Oeufs en cocotte

Eggs baked in little pots with cream and spinach. Fancy French brunch from a water bath.

20 minTime
24 gProtein each
mildSpice
Eggs in little pots2 chapters · 1 min read

Make it your way

Grandma's wayFrench baked eggs with cream, spinach and Gruyère in ramekins.
The original
508kcalsame
24 gproteinsame
2 gfibresame
20minutessame

Oeufs en cocotte.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Egg4
Fresh cream (thickened cream, heavy cream)4 tbsp
Spinach2 handfuls
Butter1 tbsp
Gruyère cheese¼ cup, grated
Nutmega pinch
Salta pinch
Black peppera pinch
Spring onion (green onion, scallion)1 tbsp, as chives
Baguette (french bread roll)toasted, as soldiers

Method

4 steps
  1. 1Heat the oven to 180 C. Butter four ramekins. Wilt the spinach in a pan, squeeze dry and divide among the ramekins.
  2. 2Add a spoon of cream to each, crack in an egg, then another spoon of cream, cheese, nutmeg, salt and pepper.
  3. 3Set the ramekins in a roasting tin and pour hot water halfway up the sides. Bake 12 to 14 minutes.
  4. 4Scatter chives and serve with toasted bread for dipping.
Serve it like this

Set each hot ramekin on a small plate with a napkin under it, bread soldiers on the side. Teaspoons for scooping.

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Make it a meal

What goes with Oeufs en cocotte: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
On the side Pommes duchesse60 min
On the side Salade piémontaise35 min
A little snack Cheese board20 min
To drink Chocolat chaud10 min
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