Eggs "en cocotte" with spinach


Eggs "en cocotte" with spinach
A buttered ramekin, a layer of mushroom duxelles, a layer of spinach, a bit of cream, and an egg, in two layers, on top.
128K 19 4.9
Grade this recipe:

Last modified on: May 10th 2023

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
51 min.3 min.20 min.1 hour 14 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 - 35 min.
Eggs "en cocotte" with spinach
Chop 200 g cooked spinach.

Stage 2 - 5 min.
Eggs "en cocotte" with spinach
Preheat the oven to 390°F (200°C).

Butter the ramekins and put a layer of mushrooms in the bottom and add a layer of spinach.

Stage 3 - 3 min.
Eggs "en cocotte" with spinach
Pour over a generous spoonful of cream, then salt and pepper lightly.

Stage 4 - 8 min.
Eggs "en cocotte" with spinach
Break an egg and add the white to the ramekin...

Stage 5 - 20 min.
Eggs "en cocotte" with spinach
...keeping the yolk to one side.

Fill all the ramekins like this, salting and peppering each lightly a second time.

Stage 6
Eggs "en cocotte" with spinach
Bake in the oven for around 20 minutes until the egg white is set.

Stage 7 - 3 min.
Eggs "en cocotte" with spinach
Turn the oven off and tip an egg yolk into each ramekin. Return the ramekins to the oven for 3 minutes so that the yolks can heat through in the residual heat.

Serve immediately.

Stage 8
Eggs "en cocotte" with spinach
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.
Keeping
A few minutes once cooked.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,134 Kcal or 4,748 Kj51 gr20 gr112 gr
57 %20 %2 %17 %
Per 100 g
Energetic valueProteins CarbohydratesFats
137 Kcal or 574 Kj6 gr2 gr13 gr
7 %2 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
189 Kcal or 791 Kj8 gr3 gr19 gr
9 %3 %<1 %3 %
% 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).
Possible allergens in this recipe: Milk, Egg
How much will it cost?
  • For 6 people : 3.02 €
  • Per person : 0.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
311K 14 40 min. February 21th 2011
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
256K3.9 46 min. February 21th 2011
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
480K5 49 min. July 27th 2013
European glass
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
221K5 2 hours 29 min. August 15th 2010
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-24)

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