Eggs en Cocotte with Sun-Dried Tomatoes, Spinach, and Goat Cheese
Servings
4
servingsPrep time
10
minutesCooking time
25
minutesTotal time
35
minutesThere’s something so satisfying about dipping a piece of toasted bread into a perfectly runny egg yolk! Here, we’re making eggs en cocotte (a classic French technique that results in incredibly soft eggs) enhanced with sun-dried tomatoes, spinach, and goat cheese.
Ingredients
1 tbsp butter
3 cups (packed) fresh baby spinach
½ cup sun-dried tomatoes (in oil, drained), diced
2 tbsp sun-dried tomato oil (from the can of sun-dried tomatoes), plus more for garnish
2 garlic cloves, minced
8 eggs
½ cup crumbled goat cheese (50 g)
½ cup 15% cooking cream
Fresh herbs for garnish
Toasted bread (Cutting into rectangular pieces) for serving
Instructions
- Butter 4 oven-safe ramekins or small bowls (ideally 4 inches in circumference).
- Preheat the oven to 375°F and position the rack in the middle.
- In a skillet over medium heat, sauté the spinach in 2 tbsp of sun-dried tomato oil for 2–3 minutes. Add the sun-dried tomatoes and season to taste. Stir for a few seconds.
- Divide the spinach mixture among the 4 ramekins. Add 1 tbsp of crumbled goat cheese to each ramekin.
- Carefully crack 2 eggs into each ramekin. Pour 2 tbsp of cooking cream into each ramekin. Top with another 1 tbsp of crumbled goat cheese per ramekin.
- Cover with lids or aluminum foil.
- Place the ramekins in a large baking dish and pour boiling water into the dish to reach about ⅔ of the way up the sides of the ramekins.
- Bake in the oven for about 20 minutes.
- Remove the covers. Season generously and garnish with fresh herbs. Drizzle with a bit more sun-dried tomato oil. Serve with toasted bread.
