Author Notes
Baked eggs, or oeufs en cocotte as they're called in French, make a perfect breakfast, brunch, lunch, or even light dinner! This dish looks and feels fancy while it's relatively easy and quick to prepare. I used spinach but feel free to use greens of your choice. I would love to make this with ramps! Use the best eggs you can find; good, free-range and/or organic eggs really make this dish shine. Serve plain or with bread to dip into that luscious, runny egg yolk! —Sini | My Blue&White Kitchen
Ingredients
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1 tablespoon
olive oil
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1
garlic glove, crushed
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1 large handfuls
(1 lightly packed cup) spinach, washed
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4
sun-dried tomatoes, diced
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2 tablespoons
crème fraîche
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2
eggs
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4 teaspoons
heavy cream
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freshly ground black pepper
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nutmeg
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finely sliced scallions
Directions
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Preheat the oven to 400°F (200°C). Butter or oil two ovenproof ramekins.
In a skillet over medium-high heat, sauté the crushed garlic and spinach until spinach starts to wilt. Add a pinch of salt and the sun-dried tomatoes. Remove skillet from heat. Discard the garlic glove.
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Put a layer of crème fraîche in each ramekin and top with the spinach mixture. Crack an egg in each ramekin. Pour 2 tsp of heavy cream over each egg white avoiding the egg yolks. Season with salt, pepper, and nutmeg. Finish with finely sliced scallions.
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To make a water bath, put the ramekins in a baking dish. Place the baking dish on the middle rack of the oven. Pour steaming hot water (hot tap water works fine!) into the baking dish to reach halfway up the sides of the ramekins. Bake for 12 to 15 minutes, or until the egg whites are set but the yolks are still runny. Serve warm.
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