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| | UOVA IN COCOTTE
(Eggs in Cocotte) | | | |
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| | | You need one large ovenproof ramekin or bowl per person.
Preheat oven to 200°C (400°F).
Fry pancetta in a pan until crisp in a small amount of oil
then let it drain on a paper towel.
Chop onions and let them soften in a bit of butter
and oil. Add the well-drained spinach, salt and pepper
and cook for a few minutes. Add the pancetta.
Butter the ramekins, spread the spinach mixture
evenly between the 6 bowls. Make a small indentation
and break 2 whole eggs into each dish, being careful
not to break the egg yolks. Add about 2 tablespoons
of cream on top of eggs in each bowl, season with
salt and pepper and scatter parmigiano over the top.
Lastly, add a small knob of unsalted butter to each.
Bake in oven for about 5 - 8 minutes. The egg yolks
should still be soft when they are served.
Serves 6 | |
12 slices pancetta
1 1/2 large Spanish onions
600g (1lb 5 oz) frozen chopped
spinach, drained
salt and freshly ground
black pepper
12 organic large eggs
250ml (8 1/2 fl oz) cream
150 g (5 oz) grated parmigiano
unsalted butter | |
| PRINT RECIPE | |
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