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Brunch · French

Œufs Cocotte aux Épinards (Baked Eggs with Spinach and Cream)

25 min Serves 4 ~326 kcal/serving ~£3.80 (£0.95/serving) Gluten-freeKid-friendlyVegetarian

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Ingredients

  • 8 eggs
  • 200 g baby spinach leaves
  • 100 ml double cream
  • 0.25 tsp nutmeg, grated
  • 20 g unsalted butter

Nutrition (per serving)

Calories
326 kcal
Protein
16.5 g
Carbohydrate
2.2 g
of which sugars
1.4 g
Fat
27.3 g
of which saturates
13.7 g
Fibre
1.1 g
Salt
0.53 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6).

  2. 2

    Melt the butter in a pan and wilt the spinach for 2-3 minutes, then stir in the nutmeg and season well.

  3. 3

    Divide the spinach between four small baking dishes or ramekins and spoon a little double cream into each.

  4. 4

    Crack two eggs into each dish on top.

  5. 5

    Bake for 10-12 minutes until the whites are just set but the yolks are still soft.

  6. 6

    Serve straight away.

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