Oeufs en cocotte with spinach
Eggs baked in ramekins with spinach and cream, with runny yolks and toast for dipping.
- Time20 min
- LevelEasy
- Costabout £1.05 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Boil a kettle of water. Butter 2 ramekins.
- 2
Wilt the spinach in a pan with the butter for 2 minutes. Squeeze out the extra liquid and season with salt, pepper and nutmeg.
2 min - 3
Divide the spinach between the ramekins and make a hollow in each. Crack in 2 eggs per ramekin.
- 4
Spoon 2 tbsp cream over each. Set the ramekins in a roasting tin and pour in hot water halfway up.
- 5
Bake for 10 minutes for runny yolks and set whites.
10 min - 6
Scatter with chives and serve with toast or gluten free bread to dip.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
