Eggs en Cocotte with Spinach and Bacon
Servings: 4
Calories: 552kcal
Eggs en Cocotte are an easy way to cook eggs for breakfast or brunch. You can use whatever veggies, cheeses, herbs, etc. that you have on hand!
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Ingredients
- 8 eggs
- 6 oz baby spinach
- 1 tablespoon butter or olive oil
- 8 slices bacon
- 16 tablespoon heavy cream
- kosher salt
- cracked black pepper
Instructions
- 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 tablespoon 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 ⅓ to ½ 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.
Video
Notes
- 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.
- Don't add the water to the water bath until the pan and your eggs are in the oven. This is so much easier than trying to carry a water-filled pan full of little bowls across the kitchen!
- 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!!
Nutrition
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