Eggs en Cocotte, also known as shirred eggs, are an easy way to cook eggs for breakfast or brunch. You can also use whatever veggies, cheeses, herbs, etc. that you have on hand!
Total Time
25min
5.0
2 Ratings
Author: Fine Foods Blog
Servings:
4
Ingredients
•
1
Tbsp
Butter
, divided
or Olive Oil
•
5 2/3
cups
Fresh Baby Spinach
•
8
slices
Bacon
•
1
cup
Heavy Cream
•
8
Eggland's Best Classic Eggs
•
to taste
Kosher Salt
•
to taste
Freshly Ground Black Pepper
Cooking Instructions
1.
Preheat oven to 350 degrees F (175 degrees C).
2.
Grease the cooking dishes with Butter (1 tsp).
3.
Cook Bacon (8 slices) as desired, set aside.
4.
In a skillet over medium heat, melt Butter (1 tsp). Sauté Fresh Baby Spinach (5 2/3 cups) until just wilted. Distribute evenly among oven-safe cooking/serving dishes.
5.
Add 4 tbsp Heavy Cream (1 cup) to each dish.
6.
Create a small well in the spinach, and crack two Eggland's Best Classic Eggs (8) into each container. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
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.
8.
Bake for 10-15 minutes or until the eggs are done to your liking. Remove from oven, crumble bacon on top. Serve immediately.
Author's Notes
This recipe assumes that your cooking vessels will hold two eggs easily. Just cut the ingredients in half if using a smaller container and only cook one egg in each.
Nutrition Per Serving
CALORIES
234
FAT
22.8 g
PROTEIN
1.0 g
CARBS
5.4 g
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