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Spinach and Egg Cocotte

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Spinach and Egg Cocotte
18th February, 2018

These very simple Spinach and Egg Cocottes are a cracking little starter; runny, soft eggs poached in cream and topped with parmesan. The only truly difficult part of this dish is getting them out of the oven

You can also spice these up a tad by adding in thin slices of ham or smoked salmon to the double cream mix


  • 50g butter
  • 100g spinach leaves
  • 4 medium free-range eggs
  • 200ml double cream
  • Nutmeg, grated
  • Parmesan, grated
  • Salt and pepper to season


    Preheat the oven to 180 C

    Melt the butter in a small pan and then add the spinach and cook for a few minutes until wilted

    Place the spinach into the bottom of a ramekin to cover the base

    Carefully crack the eggs into each ramekin on top of the spinach. Pour over the cream until about three quarters full. Grate some nutmeg over the top and finish off with grated Parmesan and season well with salt and pepper. You can keep these in the fridge until needed

    Bring the kettle to the boil as we need to make a bain-marie

    Place the ramekins on a deep and flat baking tray or oven proof dish. Pour water into the dish until the level comes half way up the outside of the ramekin

    Place in the oven and bake in the bain-marie for 12 minutes and then carefully remove from the oven and bain-marie and serve immediately with some toast