French Cuisine
Baked Eggs en Cocotte with Spinach and Cream
Eggs en Cocotte is a quintessential French method of baking eggs in individual ramekins, perfectly marrying rustic hominess with bistro elegance. Tender young spinach is gently wilted in rich butter and placed at the bottom of the dishes alongside heavy cream. The eggs are gently baked in a water bath, ensuring the whites set softly while the yolks remain beautifully runny and golden. As it bakes, the cream infuses with the spinach and egg juices to form a luxurious sauce perfect for dipping crusty baguette.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 10 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- French Cuisine
Nutrition
per serving
- Calories
- 210 kcal
- Protein
- 9 g
- Fat
- 18 g
- Carbs
- 3 g
- Fiber
- 1 g
Step by step
Method
- 01
Wash and thoroughly dry the spinach
Wash and thoroughly dry the spinach. Melt a knob of butter in a skillet over medium heat, add the spinach, and sauté for 2 minutes until fully wilted.
- 02
Preheat the oven to 180°C (350°F)
Preheat the oven to 180°C (350°F). Lightly grease 4 small ramekins with a bit of butter and divide the wilted spinach evenly among them.
- 03
Pour one tablespoon of heavy cream over the spinach in each r…
Pour one tablespoon of heavy cream over the spinach in each ramekin, then season with a small pinch of fine salt and freshly ground black pepper.
- 04
Carefully crack one egg into each ramekin, keeping the yolk p…
Carefully crack one egg into each ramekin, keeping the yolk perfectly intact. Drizzle another tablespoon of cream over the whites, leaving the yolk exposed.
- 05
Place the ramekins into a deep baking pan and fill the pan wi…
Place the ramekins into a deep baking pan and fill the pan with boiling water halfway up the sides of the ramekins. Bake for 12–15 minutes until the whites are set.
Dishday
Useful advice
Cooking tip
Using a water bath (bain-marie) is essential. The hot water insulates the delicate eggs from the harsh direct oven heat, preventing the whites from becoming rubbery.
How to serve
Serve hot directly in the ramekins placed on small saucers. Always accompany this elegant dish with warm crispy toast or fresh French baguette.
How to store
This dish is best enjoyed immediately after baking. The cream and spinach base can be prepped 1 day ahead, but add and bake the eggs fresh before serving.
Note
For extra depth of flavor, you can add a pinch of freshly grated nutmeg or a little bit of grated Gruyère cheese over the spinach.
