Baked Eggs with Creamed Spinach

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

Glorious French Food

By James Peterson

Published 2002

  • About

Ingredients

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

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