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.
154 K 4.9/5 (19 reviews)607565
Last modified on: May 10th 2023
For 6 people, you will need:
- 1
150 g mushroom duxelles - 2
200 g cooked spinach - 3
30 g butter - 4
150 ml liquid cream - 5
6 eggs - 6
Salt - 7
Pepper - Total weight: 830 grams
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.
Chop 200 g 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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 12 g RDI=20 % | 14 g RDI=5 % | 20 g RDI=29 % | 154 kcal RDI=8 % | 646 kJ RDI=8 % |
| Per person | 17 g RDI=28 % | 19 g RDI=7 % | 28 g RDI=40 % | 213 kcal RDI=11 % | 894 kJ RDI=11 % |
| Whole recipe | 107 g RDI=166 % | 117 g RDI=44 % | 173 g RDI=237 % | 1,281 kcal RDI=64 % | 5,364 kJ RDI=64 % |
How much will it cost?
For 6 people
3.05 €
Per person
0.55 €
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: Polenta with spinach and soft-poached eggPoached eggs with spinach and Comté milkPan-fried cheese, egg and spinach toastieSalmon and spinach quicheSpinach parmentier See all 36 other
Liquid cream
Mushroom duxelles
You can get more informations, or check-out other recipes which use it, for example: Beef WellingtonMushroom tartTenderloin steak with beetroot tops and mushroomsBouchées montagnardesArtichoke hearts forestier See all 5 other
Butter
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