Oeufs en cocotte with spinach and parma ham

Oeufs en cocotte with spinach and parma ham

By
From
How I cook
Serves
4
Photographer
Jason Lowe

I think of this comforting little egg dish as something to be eaten in the evening rather than for breakfast. Its light nature makes it perfect for a late-night supper and its simplicity is very appealing. As long as the spinach has been prepared beforehand there is very little to do, except heat the oven and crack the eggs.

Ingredients

Quantity Ingredient
200g small young spinach leaves
sea salt
freshly ground black pepper
knob unsalted butter
8 slices of parma, san daniele or bayonne ham, roughly torn
4 organic free-range large eggs
4 tablespoons double cream
freshly grated nutmeg, to taste
50g parmesan cheese, freshly grated
rustic bread, to serve

Method

  1. Prepare the spinach in advance (in the afternoon, perhaps). Wash the leaves thoroughly to remove all traces of dirt and drain well. Place a large, dry pan over a low heat and add the spinach. Cook briefly until the spinach has just wilted – no additional water is needed as the water clinging to the leaves after washing is enough. Drain and set aside until the spinach is cool enough to handle.
  2. In batches, squeeze the spinach with your hands to get rid of excess water and place in a bowl. Season with salt and pepper, then cover and refrigerate until needed.
  3. When you are ready to eat, preheat the oven to 200°C. Place the blanched spinach in a pan with a knob of butter to warm through. Season with a little more pepper to taste. Divide equally among 4 ramekins (about 200ml capacity). Arrange the parma ham on top.
  4. Crack an egg into each ramekin and spoon over the cream. Finish with a sprinkling of nutmeg and parmesan, and a generous grinding of pepper.
  5. Stand the ramekins in a roasting tin and pour in enough hot water to come two-thirds of the way up the side of the dishes. Cook on the middle shelf of the oven for about 8 minutes; the white should be set, with the yolk still soft.
  6. Carefully lift the ramekins out of the bain-marie. Serve on small plates, with a folded napkin underneath the ramekins to secure them, and rustic bread alongside.

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again