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ramekin with cooked eggs
  • mains

Oeuf en cocotte (baked eggs)

This is my favourite comfort food recipe when I am short of time .

I am just back from three months in Europe and I can't believe how hot it is at the moment here in Sydney - hotter than Zurich in summer. Between jet lag and trying to reorganise my life, cooking is not really a priority yet.

This delicious way of cooking eggs is quick, easy and full of flavour, a fool- proof dish that never disappoints.

This recipe is for one person

  • Ingredients
  • 2 organic eggs per person
  • 1 baby leek thinly sliced
  • 1 tablespoon pure cream
  • 25 gr grated Parmigiano
  • 2 handful of fresh baby spinach or 100gr frozen spinach
  • a pinch of chilli
  • salt and pepper to taste
  1. pre heat the oven to 200˚

    cheese eggs spinach and leek
  2. butter an oven proof ramekin

  3. in a little butter and oil gently fry the leek and chilli until soft and sweet

    chopped leeks and fresh spinach in frypan
  4. add the spinach, salt and pepper and cook gently for a few minutes

  5. spread the spinach mix on the bottom of the ramekin

  6. gently brake the two eggs on top of the spinach

  7. add the cream and parmigiano

    ramekin with all ingredients
  8. a little ground pepper

  9. bake in the pre heated oven for 10 minutes

  10. the egg yolk should still be soft when served

    ramekin with cooked ingredients showing the still soft eggs
  11. serve with some crunchy bread and a green salad

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