Sardou-Inspired Egg En Cocotte Recipe

Name: Sardou-Inspired Egg En Cocotte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 oil-packed anchovy fillet; 1/2 small clove garlic; 1/2 tablespoon olive oil; 2 cups spinach leaves (or chopped kale or chard); 2 artichoke hearts - you can used canned, frozen, or fresh ones you cook yourself - halved; salt and pepper; 1 large egg; 1/2 tablespoon heavy cream; 1 pinch sweet paprika; 1 pinch cayenne; 1 teaspoon shredded Parmesan

Servings: persons

1 oil-packed anchovy fillet
1/2 small clove garlic
1/2 tablespoon olive oil
2 cups spinach leaves (or chopped kale or chard)
2 artichoke hearts - you can used canned, frozen, or fresh ones you cook yourself - halved
salt and pepper
1 large egg
1/2 tablespoon heavy cream
1 pinch sweet paprika
1 pinch cayenne
1 teaspoon shredded Parmesan

1
Heat your oven to 350u00b0F. Using a large knife, smash and chop the anchovy fillet and garlic to a coarse paste. Heat the olive oil in a small skillet until shimmering, then add the anchovy and garlic, and cook for 2 minutes.
2
Add the greens and cook for a couple minutes, until wilted. Gently stir in the artichoke heart pieces plus a sprinkling of salt and pepper. Transfer the vegetable mixture to a small baking dish or ramekin, and push it a bit to one side to make a little space for the egg. Crack the egg on top and drizzle the cream over the whole thing. Sprinkle with more salt and pepper, plus a pinch of paprika and cayenne and the Parmesan.
3
Put the baking dish/ramekin in another larger dish and pour warm water around it to come halfway up the sides. Bake until the white of the egg is set, but the yolk is still runny, about 15 minutes. Serve warm, and accompany with crusty bread, if you wish.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 oil-packed anchovy fillet, 1/2 small clove garlic, 1/2 tablespoon olive oil, 2 cups spinach leaves (or chopped kale or chard), and more.

Yes, Sardou-Inspired Egg En Cocotte 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.

That's it — enjoy your meal!

Sardou-Inspired Egg En Cocotte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions