Baked Eggs with Creamed Spinach

Name: Baked Eggs with Creamed Spinach (Oeufs en Cocotte aux Épinards à la Crème)
Yield: Makes 6 Ramekins (6 small First-Course Servings, or part of 6 Main-Course Servings when served with other Versions)
Cuisine: French
Ingredients: salt; 1 pound [450 g] spinach, or one 10-ounce [280 g] bag spinach leaves, or ¾ cup [40 g] (12 tablespoons) cooked leftover spinach (2 tablespoons per serving); 1 pound [450 g] spinach, or one 10-ounce [280 g] bag spinach leaves, or ¾ cup [40 g] (12 tablespoons) cooked leftover spinach (2 tablespoons per serving); 1 pound [450 g] spinach, or one 10-ounce [280 g] bag spinach leaves, or ¾ cup [40 g] (12 tablespoons) cooked leftover spinach (2 tablespoons per serving); ⅔ cup [150 ml] heavy cream; pepper; 1 tablespoon butter, softened; 6 large eggs; ½ cup (about 2 ounces [60 g]) freshly grated Parmigiano-Reggiano or grand padana; ½ cup (about 2 ounces [60 g]) freshly grated Parmigiano-Reggiano or grand padana; 6 slices white bread, crusts removed, toasted, each slice cut diagonally into 4 triangles; 6 slices white bread, crusts removed, toasted, each slice cut diagonally into 4 triangles

Oeufs en Cocotte aux Épinards à la Crème

Preparation info

Makes 6 Ramekins (
6
small First-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

salt
1 pound [450 g] spinach, or one 10-

Europe
France
Starter
Main course
Vegetarian
Mediterranean

Method

If you’re cooking spinach, bring about 3 quarts [3 l] of water with a small handful of salt to a rapid boil.

Take the stems off the spinach leaves by pinching the leaf at the base between thumb and