Baked eggs with chicken and spinach


Baked eggs with chicken and spinach
A classic recipe for baked eggs (œufs cocotte), cooked in ramekins with a base layer of spinach and diced chicken.
18K 3 4.3
Grade this recipe:

Last modified on: March 29th 2020

Keywords for this recipe:EggCocotteFrenchRamekinSpinachChicken
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
16 min.11 min.27 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Baked eggs with chicken and spinach : Photo of step #1
Preheat the oven to 360°F (180°C).

Butter the ramekins generously.

Stage 2 - 2 min.
Baked eggs with chicken and spinach : Photo of step #2
Divide out 100 g cooked spinach between the dishes.

Stage 3 - 2 min.
Baked eggs with chicken and spinach : Photo of step #3
Then add the diced 100 g cooked chicken.

Stage 4 - 2 min.
Baked eggs with chicken and spinach : Photo of step #4
Add a tablespoon of cream to each dish, then salt and pepper.

Stage 5 - 5 min.
Baked eggs with chicken and spinach : Photo of step #5
Separate the whites and yolks of 4 eggs.

Pour an egg white into each ramekin, keeping the yolks aside.

Stage 6 - 10 min.
Baked eggs with chicken and spinach : Photo of step #6
Bake for about 10 minutes, taking out of the oven as soon as the egg white is set.

Stage 7 - 1 min.
Baked eggs with chicken and spinach : Photo of step #7
Gently slip an egg yolk into each ramekin and return to the oven for 1 minute, just to heat the yolk through, without cooking it.

Salt lightly and serve immediately.
Remarks
You can use leftovers of any other cooked poultry instead of chicken.
Keeping
Should be eaten as soon as it comes out of the oven.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
482 Kcal or 2,018 Kj49 gr6 gr48 gr
24 %19 %1 %7 %
Per 100 g
Energetic valueProteins CarbohydratesFats
105 Kcal or 440 Kj11 gr1 gr10 gr
5 %4 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
120 Kcal or 502 Kj12 gr2 gr12 gr
6 %5 %<1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 1.65 €
  • Per person : 0.41 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Other recipes you may also like
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
1.8M 23.7 7 hours 54 min. October 3rd 2019
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
669K 313.9 36 min. January 27th 2017
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.6M 284.2 7 days 15 min. April 3rd 2020
Scandinavian cocktail
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish.
276K5 54 min. February 21th 2011
Scallops with green asparagus tips and parmesan
Scallops with green asparagus tips and parmesan
In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.
221K4.1 38 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-05-22)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page