Mushroom and spinach baked eggs en cocotte

Mushroom and spinach baked eggs en cocotte

By
From
Green Kitchen Travels
Serves
4

What I like so much about the French Oeufs en Cocotte, or their less romantic-sounding English name Eggs in Pots, is how simple it is to vary the recipe. Sometimes we add kale to the pot, other times we stick to fresh herbs. In France they often add a dash of cream, but a drizzle of almond milk also adds extra richness. The eggs are softly baked on top of the vegetables and when you dip your spoon into the yolk it is supposed to break and integrate with the vegetables in a delicious creamy mess. I remember that the first time I tried this dish, in a café in the Marais district of Paris, it was with mushrooms and spinach, as here. The quantities of mushrooms and spinach need not be precise – but be generous! — Luise

Ingredients

Quantity Ingredient
1 tablespoon cold-pressed coconut oil, plus more to grease the ramekins
or 1 tablespoon olive oil, plus more to grease the ramekins
or 1 tablespoon ghee, plus more to grease the ramekins
1 generous handful mushrooms of choice
2 generous handfuls fresh spinach, thawed frozen works fine
2 sprigs thyme, finely chopped
100g fresh creamy goats’ cheese, crumbled
or 100g sheeps’ feta cheese, crumbled
2 tablespoons pine nuts
4 eggs
sea salt
freshly ground pepper
a drizzle cold-pressed olive oil, for serving

Method

  1. Preheat the oven to 180°C.
  2. Heat the coconut oil in a frying pan over a medium heat and sauté the mushrooms, spinach and most of the thyme (reserving a little for garnish) for a couple of minutes until soft and tender. Grease the ramekins. Place half the crumbled goats’ cheese in the bottom and divide the mushrooms and spinach between the ramekins. Top with the rest of the cheese and the pine nuts. Carefully crack 2 eggs into each dish – you want to keep the egg yolks intact. Season with salt and pepper. Bake in the oven for 10–12 minutes, until the whites are set and the yolks are still soft.
  3. Remove from the oven and add a drizzle of olive oil and a sprinkling of thyme before serving.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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