Baked Eggs en Cocotte with Spinach and Bacon

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

15 g

Butter , divided

or Olive Oil

170 g

Fresh Baby Spinach

8 slices

Bacon

240 mL

Heavy Cream

8

Eggs

to taste

Kosher Salt

to taste

Freshly Ground Black Pepper

Cooking Instructions

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Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Grease the cooking dishes with Butter (7 g) .

Step 3

Cook Bacon (8 slices) as desired, set aside.

Step 4

In a skillet over medium heat, melt Butter (7 g) . Sauté Fresh Baby Spinach (170 g) until just wilted. Distribute evenly among oven-safe cooking/serving dishes.

Step 5

Add 4 tbsp Heavy Cream (240 mL) to each dish.

Step 6

Create a small well in the spinach, and crack two Eggs (8) into each container. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) .

Step 7

Cook in a water bath: Place cooking/serving dishes on a baking pan and place it in the oven. Carefully add hot water to the pan so it goes 1/3 to 1/2 way up the sides of the cooking dishes.

Step 8

Bake for 10-15 minutes or until the eggs are done to your liking. Remove from oven, crumble bacon on top. Serve immediately.