Eggs En Cocotte (Baked Eggs) – a delicious recipe with Olive Oil, Garlic, Eggs, Heavy Cream, Salt, Grated Cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0F. Coat 2 ramekins with butter and set aside.
2
Heat oil over medium heat and saute spinach and garlic until spinach is wilted. Divide spinach and garlic between the 2 ramekins, leaving a well in the center.
3
Take eggs and crack 2 into each ramekin. Pour 1 tablespoon of heavy cream into each ramekin and sprinkle with salt and pepper.
4
Cover each ramekin with 1/2 cup of cheese (I used mozzarella because it was all I had on hand).
5
Place onto a baking sheet and into the oven and let bake for 8-10 minutes. Then turn on your broiler and let eggs sit under the broiler for about 5 minutes, or until the cheese is melted and browned on top.
6
Remove ramekins from oven and serve with strips of toast with butter. Enjoy!
346
kcal
Calories
29
g
Fat
3
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 2 cups Spinach, Sauteed, 2 cloves Garlic, 4 whole Eggs, and more.
Yes, Eggs En Cocotte (Baked Eggs) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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