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.
140 K 4.9/5 (19 reviews)
1 hour 15 min.
Easy
6 people
7 IngredientsLast modified on: May 10th 2023
For 6 people, you will need:
- 1
2⁄3 cup mushroom duxelles - 2
1 cup cooked spinach - 3
2 tablespoons butter - 4
2⁄3 cup liquid cream - 5
6 eggs - 6
salt - 7
pepper
Change measures:
Times for this recipe
Preparation: 55 min.
Resting: 3 min.
Cooking: 20 min.
All in all: 1 hour 15 min.
To finish around 7pm, you'll need to have started before: 18:20.Change end time
Step by step recipe
Stage 1 - 35 min.
Chop 1 cup cooked spinach.
Stage 2 - 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 3 - 3 min.
Pour over a generous spoonful of cream, then salt and pepper lightly.
Stage 4 - 8 min.
Break an egg and add the white to the ramekin...
Stage 5 - 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 6
Bake in the oven for around 20 minutes until the egg white is set.
Stage 7 - 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 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.
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 recipe | 110 RDI=40 % | 120 RDI=10 % | 170 RDI=30 % | 1,280 RDI=60 % | 5,360 RDI: 60 % |
| Per 100 g | 10 RDI=5 % | 10 RDI=1 % | 20 RDI=3 % | 150 RDI=8 % | 650 RDI: 8 % |
| Per person | 20 RDI=7 % | 20 RDI=2 % | 30 RDI=4 % | 210 RDI=10 % | 890 RDI: 10 % |
How much will it cost?
- For 6 people : 3.05 €
- Per person : 0.55 €
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)
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Creamy spinach and potato gratin, Gratin-style spinach and chicken omelette , Spinach brik parcels, Spinach Omelette, Spinach Mornay, ... See them all 36
Mushroom duxelles
You can get more informations, or check-out other recipes which use it, for example: Tenderloin steak with beetroot tops and mushrooms, Mushroom tart, Beef Wellington, Bouchées montagnardes, Artichoke hearts forestier , ... See them all 5
Liquid cream
Like these other recipes: Chicken Brussels pie, Summer Salmon Blanquette, Grapefruit cake, Filet mignon with asparagus, Spicy mustard cauliflower cheese, ... See them all 169
Butter
Like these other recipes: Apple charlotte with toasted brioche, Tea and white chocolate biscuits, Toasted almond cake, Chocolate sauce, Baked apples from St Aubin le Vertueux, ... See them all 468
Other recipes you may also like
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...October 3rd 20191.59 M 714.6 2 hours 40 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011753 K3.5 8 min.
How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water.February 21th 2011385 K 44.8 15 min.
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).February 21th 2011139 K 24.1 3 min.
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning.July 5th 2013517 K5 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.