Eggs "en cocotte" with spinach
A buttered ramekin, a layer of mushrooms, a layer of spinach, a little cream and an egg added on top in two stages.
117K 18 4.9
Last modified on: December 30th 2019
Keywords for this recipe:For 6 people, you will need:
- 1
250 g mushrooms - 2
30 g shallot - 3
30 g butter - 4
200 g cooked spinach - 5 30 g butter
- 6
150 ml liquid cream - 7
6 eggs - 8
salt - 9
pepper - 10
½ lemon - Total weight: 1,055 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 1 min. | 3 min. | 26 min. | 1 hour 30 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
Clean 250 g mushrooms and cut into small pieces.
Stage 2 - 10 min.
Prepare and chop the shallot.
Stage 3 - 1 min.
Melt 30 g butter in a frying pan over medium heat. Add the shallot, salt and pepper. Cook for 1 minute.
Stage 4 - 5 min.
Add the mushrooms and cook for around 5 minutes without salt and pepper.
Stage 6 - 35 min.
Chop 200 g cooked spinach.
Stage 7 - 5 min.
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.
Butter the ramekins and put a layer of mushrooms in the bottom and add a layer of spinach.
Stage 8 - 3 min.
Pour over a generous spoonful of cream, then salt and pepper lightly.
Stage 9 - 8 min.
Break an egg and add the white to the ramekin...
Stage 10 - 20 min.
...keeping the yolk to one side.
Fill all the ramekins like this, salting and peppering each lightly a second time.
Fill all the ramekins like this, salting and peppering each lightly a second time.
Stage 11
Bake in the oven for around 20 minutes until the egg white is set.
Stage 12 - 3 min.
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.
Serve immediately.
Stage 13
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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,464 Kcal or 6,129 Kj | 55 gr | 34 gr | 131 gr |
| 73 % | 21 % | 3 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 139 Kcal or 582 Kj | 5 gr | 3 gr | 12 gr |
| 7 % | 2 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 244 Kcal or 1,022 Kj | 9 gr | 6 gr | 22 gr |
| 12 % | 4 % | 1 % | 3 % |
How much will it cost?
- For 6 people : 3.99 €
- Per person : 0.67 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
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