Baked Eggs with Spinach, Mushrooms and Parmesan

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Baked eggs or ouef en cocotte is a simple way of cooking this lovely natural food. Serve them immediately before the egg yolks seize as they don’t look as attractive if you wait even a few minutes.

Serves 2-4


Knob of butter
125g button mushrooms, sliced
1 tablespoon olive oil
80g cooked ham, cubed (optional)
200g baby spinach, wilted (read how to wilt spinach here)
2 tablespoons Parmesan cheese
4 eggs
Freshly ground black pepper


1. Preheat the oven 170C – 325F – Gas 3. Butter 4 ramekins or small ovenproof dishes.

2. Fry the mushrooms in the olive oil until golden.

3. Divide the mushrooms, ham (if using) and wilted spinach between the ramekins, holding back 4 mushroom slices to garnish each one. Break an egg onto a saucer and slip it into a ramekin or dish. Repeat with the other 3 eggs. Sprinkle each egg with Parmesan cheese and season with black pepper.

4. Place the dishes in a roasting dish. Pour boiling water around so that it comes up half way up the ramekins. Place the dish carefully in the oven (if you wish, you can put the baking dish on the oven door, then pour the water in so you don’t have to carry it too far). Bake for 10 mins for a soft egg and 12-13 minutes for a fully cooked egg. Place a reserved mushroom in each ramekin and serve immediately with toast soldiers for dipping.


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