Eggs en Cocotte

Prep Time

20 min

Cook Time

12 min

Portion(s)

1 portion

meal eggs
ingredient breakfast, starter, lunch
ingredient vegetarians
ingredients

2 2 Country Range Fresh Free Range Medium Eggs

5050 ml Country Range UHT Dairy Whipping Cream

1010 g Country Range Creamery Butter Unsalted

0.50.5 tsp Country Range Ground Nutmeg

5050 g spinach

1010 g Parmesan, grated

1 1 pinch of salt

1 1 pinch of pepper

Multiply by
method
  • 1Heat the butter in a pan and add the spinach to wilt.
  • 2Place the spinach into a cocotte dish and crack in 2 eggs.
  • 3Pour over the cream.
  • 4Sprinkle with grated parmesan and ground nutmeg and bake in the oven until the egg is cooked but the yolk is still soft (about 12 minutes).
  • 5Serve with toasted bread and spinach salad.