Oeufs en Cocotte


This is a recipe I love having for brunch…it’s right up there with Eggs Benedict.  And you can easily make a vegetarian or meaty version.

You will need (to serve 4):

  • 4 ramekin dishes
  • 200g washed spinach
  • 50g butter
  • 4 slices of streaky bacon OR 8 chestnut mushrooms
  • 4 eggs
  • 4 tbsp double cream
  • truffle oil (optional)

To make:

  1. Preheat oven to 180ºC/Gas 4.
  2. Melt the butter over a medium heat and add the spinach with a grind of salt and pepper. Cook until the spinach is just wilted and use it to line the four ramekins.
  3. Using the buttery pan (I sometimes add a little more) fry the bacon or mushrooms, depending if you’re going veggie or not. Arrange on top of the spinach.
  4. Make a small well in the middle of each dish and crack in an egg.  Drizzle a tbsp of cream over the top of each, avoiding the yolk and a drizzle of truffle oil if you’re feeling decadent.  Season well with salt and pepper.
  5. Carefully put the dishes in a baking tray and fill with warm water so it comes about halfway up the sides of the ramekins.
  6. Bake in the oven for 6-10 minutes until the white of the eggs are just set.
  7. Carefully remove from pan (I must admit, I use a chicken baster to get out most of the water then lift out the ramekins).
  8. Eat with thick toast, sourdough bread is lovely with this dish.


oeufs en cocotte

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