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
18 people
7 IngredientsLast modified on: May 10th 2023
For 18 people, you will need:
- 1
450 ml mushroom duxelles - 2
600 ml cooked spinach - 3
92.88 ml butter - 4
450 ml liquid cream - 5
18 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.
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 600 ml 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 | 320 RDI=120 % | 350 RDI=30 % | 520 RDI=80 % | 3,840 RDI=190 % | 16,090 RDI: 190 % |
| 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 18 people : 9.10 €
- 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)
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Spinach and hard-boiled egg gratin, Chicken with spinach in a cream sauce , Spinach and Comté Loaf, Parcels of fish fillet in spinach, Salmon and Spinach Gratin, ... See them all 36
Liquid cream
Like these other recipes: Rice and peas, The strange gratin, Tatin apples with mascarpone cream, Household cake (Gâteau de ménage), Creamy risotto with vegetables , ... See them all 169
Mushroom duxelles
You can get more informations, or check-out other recipes which use it, for example: Beef Wellington, Mushroom tart, Tenderloin steak with beetroot tops and mushrooms, Bouchées montagnardes, Artichoke hearts forestier , ... See them all 5
Butter
Like these other recipes: Chocolate mousse, Caribbean upside-down cake, Caramelized apple and walnut cake, Provençal colombier for Pentecost, Rum babas, ... See them all 466
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