Œufs en Cocotte – Baked Eggs in Ramekins

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Preheat the oven to 180 °C. Briefly wilt 100 g spinach and divide between two buttered ramekins.

2. 2

   Add 30 g light crème fraîche to each, season with salt, pepper and nutmeg and crack 2 eggs into each ramekin.

3. 3

   Sprinkle 30 g Gruyère over the top and place the ramekins in a baking dish filled with 2 cm of hot water.

4. 4

   Bake in the bain-marie for 15 minutes until the whites are set but the yolks are still soft. Sprinkle with chives.

   15:00