Oeufs Cocotte with Spinach and Gruyère

Ingredients

• 4 large eggs 4 large eggs
• 2 cups (500g) fresh spinach, chopped 2 cups (500g) fresh spinach, chopped
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 cup (50g) Gruyère cheese, grated 1/2 cup (50g) Gruyère cheese, grated
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 14g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the chopped spinach to the skillet and cook until wilted. Season with salt and pepper to taste.
4. 4.
   Divide the spinach mixture evenly among four individual ramekins.
5. 5.
   Create a small well in the center of each ramekin and carefully crack an egg into each well.
6. 6.
   Pour a tablespoon of heavy cream over each egg and sprinkle with grated Gruyère cheese.
7. 7.
   Place the ramekins on a baking sheet and bake in the preheated oven for about 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny.
8. 8.
   Remove from the oven and let them rest for a few minutes before serving.
9. 9.
   Garnish with fresh herbs, such as chives or parsley, if desired.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems and discard them. If fresh spinach is not available, you can use frozen spinach, but make sure to thaw and drain it well before cooking.

Tips & Tricks

• For a variation, you can add other vegetables such as mushrooms or roasted bell peppers to the spinach mixture.
• Experiment with different types of cheese, such as Emmental or Cheddar, for a unique flavor profile.
• Serve the Oeufs Cocotte with crusty bread or toasted baguette slices for a delightful combination of textures.
• Make sure not to overcook the eggs to preserve the creamy texture of the dish.
• Customize the seasoning by adding herbs or spices of your choice, such as thyme or paprika.

Serving advice

Serve the Oeufs Cocotte immediately after baking, while they are still warm and the cheese is gooey. Pair it with a fresh green salad or a side of roasted potatoes for a complete and satisfying meal.

Presentation advice

Place the individual ramekins on a serving platter or a wooden board, garnished with a sprinkle of fresh herbs. The vibrant colors of the dish, with the golden crust of melted cheese, will make it visually appealing and inviting.