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Eggs "en cocotte" with spinach (Slideshow version)

Stage 8/8 :

Note: This is not absolutely needed, but for a better taste => increase the amount of cream about the half and make it reduce in a small pan on small fire, with salt and pepper.

Use this reduced cream instead of usual cream in stage 8.

Remarks

The method above adds the egg in two stages to ensure that the white is cooked (set) and the yolk stays soft. This is the most difficult aspect of eggs en cocotte.

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