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.
149 K 4.9/5 (19 reviews)
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Last modified on: May 10th 2023
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 55 min.
Resting: 3 min.
Cooking: 20 min.
All in all: 1 hour 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 35 min.
Eggs "en cocotte" with spinach : Stage 1
Chop 200 g cooked spinach.

Stage 2 - 5 min.
Eggs "en cocotte" with spinach : Stage 2
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 : Stage 3
Pour over a generous spoonful of cream, then salt and pepper lightly.

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

Stage 5 - 20 min.
Eggs "en cocotte" with spinach : Stage 5
...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 : Stage 6
Bake in the oven for around 20 minutes until the egg white is set.

Stage 7 - 3 min.
Eggs "en cocotte" with spinach : Stage 7
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 : Stage 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.
Keeping: A few minutes once cooked.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe110 RDI=40 %120 RDI=10 %170 RDI=30 %1,280 RDI=60 %5,360 RDI: 60 %
Per 100 g10 RDI=5 %10 RDI=1 %20 RDI=3 %150 RDI=8 %650 RDI: 8 %
Per person20 RDI=7 %20 RDI=2 %30 RDI=4 %210 RDI=10 %890 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, egg
How much will it cost?
  • For 6 people : 3.05 €
  • Per person : 0.55 €

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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)
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