Eggs en Cocotte
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
- 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.