Emily Rookwood's Spinach Oeufs en Cocotte recipe - Spear's Magazine

Emily Rookwood's Spinach Oeufs en Cocotte recipe

A fast but flavoursome meal ideal for when you're short on time. With some good sourdough soldiers dripping with butter on the side, it is hard to beat these eggs

Sometimes you just want something simple, quick but delicious for dinner and this fits the bill. You can vary the recipe by removing the spinach and adding any little additions you like – smoked salmon for example.

You can also replace the cr’me fraiche with either cream or a b’chamel sauce. This version is surprisingly decadent and with some good sourdough soldiers dripping with butter it is hard to beat.

Read more recipes from Spear's Food Friday

Spinach oeufs en cocotte
150g cr’me fraiche
Salt and freshly ground black pepper
A little freshly grated nutmeg
2-3 large handfuls of spinach
Half a teaspoon minced garlic
4 free-range eggs
White truffle oil (If you have it. Don't bother with the flavoured stuff, only the one with real truffle in works)

Preheat the oven to 180 degrees

In a pan gentle heat a little butter and soften down the minced garlic to remove any sharpness, then add the spinach and quickly wilt. Remove from the pan and squeeze out any excess liquid from the spinach and set to one side. Season the cr’me fraiche with a little nutmeg, salt and pepper and add the spinach. Blitz in a blender for a few seconds to break the spinach down.

Add a few spoonfuls of the spinach and cr’me fraiche to the bottom of four ramekins, crack one egg in to each dish and then cover with the remaining cr’me fraiche mixture.

Put the ramekins into a larger high-sided dish and fill with warm water to half the depth of the ramekins.

Bake in the oven for 12-18 minutes depending on how well set you like your egg to be. Remove from the oven and drizzle with a little of the oil if you fancy a little extra treat. Serve with hot buttered sourdough soldiers and enjoy.