Eggs en Cocotte with Spinach and Bacon
Eggs en Cocotte, also known as shirred eggs, are an easy way to cook eggs for breakfast or brunch. Add some spinach and bacon, and you’ve got yourself a nice little meal, with so little effort. You can also use whatever veggies, cheeses, herbs, etc. that you have on hand!
- 8 eggs
- 6 oz baby spinach
- 1 tbsp butter or olive oil
- 8 slices bacon
- 16 tbsp heavy cream
- kosher salt
- cracked black pepper
Preheat oven to 350 degrees.
Grease the cooking dishes with butter or olive oil.
Cook bacon as desired, set aside. I prefer the microwave for this. So easy. No mess.
In a skillet over medium heat, melt butter or add olive oil. Sauté spinach until just wilted. Distribute evenly among cooking/serving dishes.
Add 4 tbsp heavy cream to each dish.
Create a small well in the spinach, and crack two eggs into each container. Season with salt and pepper.
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.
Bake for 10-15 minutes or until the eggs are done to your liking. Remove from oven, crumble bacon on top. Serve immediately.
This recipe assumes that your cooking vessels will hold two eggs easily. Just cut ingredients in half if using a smaller container and only cooking one egg in each.
I like to use my Lodge cast iron mini servers or my Lodge cast iron mini skillets for this recipe because the presentation is so cute!!
Calories: 552kcal | Carbohydrates: 4g | Protein: 19g | Fat: 51g | Saturated Fat: 24g | Cholesterol: 446mg | Sodium: 498mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5450IU | Vitamin C: 12.3mg | Calcium: 130mg | Iron: 2.9mg