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Spinach Oeufs en Cocotte (baked eggs)

finished eggs cocotte

Today, I have Boursin in the fridge.  I also have 2 eggs and half a bag of baby spinach.  For lunch, I thought I would make, oh, oeufs cocotte, maybe?

oeufs cocotte setup

For some reason there’s something very elegant about serving eggs baked gently in a little ramekin, over cream and whatever else you happen to have handy.  It’s the perfect leftover dish, and gives new meaning to the phrase, “throw an egg on it”.  Because you really do.  Just throw an egg on top of whatever you’ve got lying around that needs to be eaten, sprinkle with herbs, and voila!  A dish fit for the in-laws!

PLUS, you can act all posh and cultured, and serve it with a flourish saying, “oeufs cocotte!” as if announcing the arrival of the emperor.  And serve it with a little, tiny spoon.  That makes it feel even posher.

boursin and spinach

The greatest thing is, it’s so easy. First, preheat oven to 400F.  Butter your ramekins.  Then wilt some spinach in a pan and press out excess water.  Place the spinach in the ramekins.  Put some garlic-herb Boursin on top of it (this is a soft French cheese).  The Boursin will melt and get all creamy and herby and garlicky, and delicious.

chopped rosemary

Chop some rosemary or any other herbs you’ve got.  By the way, have I told you about my amazingly sharp Misono Santoku knife I got in Japan?  It’s deadly sharp.  As in, no room for error sharp.  As in, your nail won’t stop it sharp.

oeufs cocotte ready

Then crack your eggs over top.  Season with salt and pepper (you don’t need too much salt, as the Boursin is salted).  Sprinkle the chopped herbs and some grated cheese for some extra decadence.

Place the ramekins into a larger baking dish and fill halfway with water.  This is a bain-marie and will prevent the eggs from getting tough.  Bake in the oven for 12-15 minutes.  You’ll want to check to see how done the eggs are, and take them out when they’re to your liking.

oeufs cocotte

CAREFULLY remove the pan from the oven (the water is hot!).  Let cool for a minute or two, then carefully remove the hot ramekins.

EAT.  The egg is perfectly cooked.  Runny yolk and opaque but tender white – almost like a custard.  Use your spoon and break the yolk, letting it run out over the creamy Boursin and spinach.  Umm…

You don’t need a recipe for that, do you?  It’s so simple.  But in case you want all the info in one place, here goes:

Spinach Eggs Cocotte

2 eggs
3 handfuls spinach
2 tablespoons Boursin herb-garlic cheese
1 sprig of rosemary
1 tablespoon grated cheese
salt and pepper
butter for greasing ramekins

1.  Preheat oven to 400F.  Butter ramekins.  Wilt spinach in some olive oil over medium heat.  Place into a bowl and squeeze out excess water using the back of a spoon.  Divide between 2 ramekins.

2.  Put a spoonful of Boursin cheese on top of the spinach.

3.  Crack eggs and place one egg in each ramekin over the Boursin.

4.  Chop rosemary or other herbs.  Sprinkle over eggs.  Season with salt and pepper, and sprinkle on some cheese.

5.  Bake in a bain-marie in the oven for 12-15 minutes.

4 comments to Spinach Oeufs en Cocotte (baked eggs)

  • I’ve decided that I’m going to find out what the French name is for peanut butter and jelly sandwiches that way when you say, Oh I made oeufs de cocotte for lunch, I can say something equally as charming. these look fantastic! I love the idea of throwing an egg on something. they make everything better.

  • Camilla

    Haha I have no idea how you would say peanut butter in French! I seem to remember that French people thought peanut butter was really weird, and that no sane person would eat peanut butter when they could have Nutella =).

  • [...] rozpuszcza si? pod wp?ywem temperatury i stanowi fajne kremowe nadzienie. Przepis pochodzi z tej strony. Uwaga:) Je?li takie ?niadanie ma by? porann? niespodziank?, mo?na kokilki [...]

  • [...] feel like cooking, I decided to make the simple Eggs en Cocotte (baked eggs). I liked how Food Republik gave their eggs a spinach base for a little added nutrition and flavor and took their [...]