ReceptnaptárSpinach œufs cocotte
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Ingredients
Method
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- Preheat the oven to 180 °C and boil water for the water bath.
- Wilt the spinach in half the butter over medium heat for 1-2 minutes, then squeeze out the liquid in a sieve and season with salt, pepper and nutmeg.
- Grease four ramekins with the rest of the butter, divide the spinach between them and pour 1 tbsp of cream over each.
- Crack an egg into each, keeping the yolk whole, drizzle the rest of the cream over the whites and season lightly with salt.
- Stand them in a roasting tin, pour hot water around them to halfway up and bake for 12-15 minutes until the whites are set but the yolks still runny.
- Serve at once with toast.
A Receptnaptár original recipe. Calories and protein are estimated.
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