Spinach and Egg Cocotte
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Spinach and Egg Cocotte
18th February, 2018
18th February, 2018
These very simple Spinach and Egg Cocottes are a cracking little starter; runny, soft eggs poached in cream and topped with parmesan. The only truly difficult part of this dish is getting them out of the oven
You can also spice these up a tad by adding in thin slices of ham or smoked salmon to the double cream mix
Ingredients
Method
Preheat the oven to 180 C
Melt the butter in a small pan and then add the spinach and cook for a few minutes until wilted
Place the spinach into the bottom of a ramekin to cover the base
Carefully crack the eggs into each ramekin on top of the spinach. Pour over the cream until about three quarters full. Grate some nutmeg over the top and finish off with grated Parmesan and season well with salt and pepper. You can keep these in the fridge until needed
Bring the kettle to the boil as we need to make a bain-marie
Place the ramekins on a deep and flat baking tray or oven proof dish. Pour water into the dish until the level comes half way up the outside of the ramekin
Place in the oven and bake in the bain-marie for 12 minutes and then carefully remove from the oven and bain-marie and serve immediately with some toast