Friday, 10 April 2015

Spinach and Eggs en Cocotte

We just returned from an extravagant and fun filled week in Punta Cana, Dominican Republic. After an overnight flight home, it was slim pickings in the fridge when we woke up early Easter Sunday morning. Thank goodness for eggs, rye and a chunk of leftover pecorino.

It wasn't exactly grilled langostino on a private yacht (shameless braggy trip photos below)... but these baked eggs made a great comforting post-all-inclusive breakfast. Dave and I generally go to church two times a year - Easter and Christmas - after spending the past two Easters sitting in the pew with a growling stomach aching for breakfast - this year I made sure to go in full.

Eggs en Cocotte are essentially eggs baked and served in a heat proof dish. I have an obsession with  recipes made in individual servings. Any ramekin or heat proof container will work. If you've had the baked eggs at Stella's you already know the comforting heaven that is two eggs slowly baked with cheese. I use this recipe at least once a month when I have totally random things in the fridge. You can use any cheese, and any other additions (I've previously used smoked gouda, goat cheese, sliced tomatoes, leftover carmalized onions, avocado).

Spinach and Eggs en Cocotte
Serves 2

1-2 tablespoons Butter
1 shallot, finely chopped
2 handfuls of fresh spinach, roughly chopped
4 tablespoons grated pecorino
4 free run eggs
salt and pepper

Melt the butter on medium low heat in a small non stick skillet. Cook shallot in butter until soft, about 5 minutes. Add chopped spinach and cook until wilted, about 2 mins. Butter two ramekins or oven proof dishes.

Preheat oven to 350 degrees. Split cooked spinach between two ramekins, add 1 tablespoon grated pecorino per ramekin. Crack two eggs into each ramekin. Use a small spoon to gently disperse the spinach and cheese throughout the egg whites, being careful not to break the yolks. Top each ramekin with remaining pecorino, a thin slice of butter, sat and pepper.

Put ramekins in baking dish and fill up dish with hot water so ramekins are sitting in a water bath. Bake in preheated oven for about 20-30 mins, shaking occasionally near the end to check if whites are firm.

Serve with buttered rye and strong coffee.

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