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.
79,5115/5 for 16 ratings
Last modified on: March 20th 2018
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: 1,115 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 1 min. | 3 min. | 26 min. | 1 hour 30 min. |
Keeping:
A few minutes once cookedAt what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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 step 8.
Use this reduced cream instead of usual cream in step 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.
Nutritional information
How much will it cost?
- For 6 people : 4.17 €
- Per person : 0.70 €
Source
Home made.More recipes?
This recipe uses (among others) | Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Celeriac and mushroom gratin, Chicken pie, Mushroom and artichoke omelette, Escalope of veal in a cream sauce, Special Parmesan baguettes, ... All |
 | Cooked spinach: You can get more informations, or check-out other recipes which use it, for example: Spinach and ricotta ravioli, Spinach on toast with bechamel, Spinach fritters, Parcels of fish fillet in spinach, Spinach and hard-boiled egg gratin, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Two-cheese quiche, Flaked almond tart, Framboisier, Langoustine gratin, Triple-Cheese Pumpkin Gratin, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Artichoke hearts forestier , Fish petals, vegetables julienne, and beurre blanc, Kouign-amann brioche, Fillet of pollack cooked in two stages, Langoustine and leek tarts, ... All |
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