Eggs and spinach en cocotte Recipe

Eggs and spinach en cocotte Recipe

  • 30g/1oz butter
  • 55g/2oz fresh spinach leaves
  • 2 medium free-range eggs
  • 50ml/2fl oz double cream
  • salt and freshly ground black pepper
  1. Preheat the oven to 180C/350F/Gas 4.
  2. Melt the butter in a small pan. Add the spinach and cook until wilted. Place into a small ovenproof dish.
  3. Crack the eggs into a bowl and carefully slide on top of the spinach. Pour over the cream and season well with salt and freshly ground black pepper.
  4. Place in the oven and bake for about 7-10 minutes, or until the eggs are just set. Serve immediately.
Recipe of the Day|