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Baked eggs en cocotte with spinach and ricotta

Soft and comforting, baked in a water bath.

  • 20 min
  • 1 serving
  • Vegetarian
  • French cuisine
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Baked eggs en cocotte with spinach and ricotta

Per serving

Calories
367 kcal
Protein
25.2 g
Carbohydrates
19.5 g
Fat
21.1 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Eggs2
  • Spinach80 g
  • Ricotta50 g
  • Parmigiano Reggiano10 g
  • Nutmeg1 pinch
  • Butter3 g
  • Whole wheat bread1
  • Saltto taste

Contains: gluten, lactose, eggs,

Method

  1. Preheat a conventional oven to 180 °C and put a kettle on for the water bath; butter a cocotte (or two small ones).
  2. Wash the spinach and wilt it, still damp, in a frying pan over medium heat with a pinch of salt for 2 minutes; squeeze it well and chop roughly.
  3. Spread the spinach and ricotta in the cocotte, season with the nutmeg and make two hollows; crack an egg into each and sprinkle the edges with the grated Parmesan.
  4. Set the cocotte in a baking tin, pour hot water into the tin to halfway up the cocotte and bake for 12 minutes, until the white is opaque and set and the yolk still wobbly.
  5. Serve straight away with the wholemeal bread for dipping.

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