✦ Featured
Le Chaudron recipe
Œufs cocotte aux épinards
Baked eggs with spinach
⏱ 25 minServes 4Easy160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4eggs
200 g (7 oz)fresh spinach
4 tbspplain fresh cheese
1shallot
1drizzle olive oil
1 pinchnutmeg
1 pinchpepper
- 4 eggs
- 200 g (7 oz) fresh spinach
- 4 tbsp plain fresh cheese
- 1 shallot
- 1 drizzle olive oil
- 1 pinch nutmeg
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Sauté the chopped shallot in a little olive oil, then add the fresh spinach and let it wilt for a few minutes.
- Season with a pinch of nutmeg and pepper, drain well and let cool slightly off the heat.
- Divide the spinach among four buttered ramekins and make a small well in the center of each.
- Add a spoonful of cream cheese and gently crack a whole egg into each ramekin.
- Set the ramekins in a baking dish half-filled with hot water (water bath).
- Bake at 180 °C (350 °F) for 12 min, until the whites are set and the yolks still runny. Serve right away.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.