Last time I made Oeufs Cocotte or Bakes Eggs.
Oeuf Cocotte I love this name! It is just an Egg cooked in a ramekin with any ingredients you like. You can also top it with grated cheese. You bake it in the Oven or the Microwave. I like to cook it in a Traditional Oven.
I serve it usually for Dinner but this is can be great for a light lunch with a Salad or Sunday Brunch.
Celine’s Oeufs Cocotte
– Butter to grease the Ramekins
– 2 tablespoons of Heavy Cream or Creme Fraiche
– 2 Proscuitto Ham slides, cut in tiny pieces
-2 Organic Free Range Eggs
– 1 cup Organic cooked Spinach
– 1 cup grounded Gruyere, Cheddar and Mozarella mix
– Sea Coarse
– Freshly Ground pepper
– Buttered crispy toasted bread
Preheat the oven to 350 F and grease two 6 ramekins with butter. Put your ham, Spinach in the ramekin. Break one egg per ramekin without rupturing the yolks, top with your cheese, salt and pepper.
Place the ramekins in a baking dish and place it in the oven for 15 minutes, depending on how you like your eggs, soft, running or harder.
When ready serve it with crsty buttered toasted bread for dipping.
This is a also a great dish for kids, very complete and healthy too!
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Before March 10, 2009.
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