OEUFS EN COCOTTE FLORENTINE (EGGS IN RAMEKINS WITH SPINACH)

Oeufs en cocotte florentine (Eggs in ramekins with spinach) image

Provided by Craig Claiborne And Pierre Franey

Time 40m

Yield Six servings

Number Of Ingredients 11

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Ingredients

2 pounds fresh spinach in bulk or 1 10-ounce package fresh spinach in plastic
5 tablespoons butter
3 tablespoons finely chopped shallots
1/4 cup chopped scallions or green onions
Salt to taste, if desired
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
3/4 cup heavy cream
2 tablespoons freshly grated Parmesan cheese
12 eggs
French bread or buttered toast

Steps:

Preheat oven to 400 degrees.
Pick over the spinach and remove all tough stems and blemished leaves. If necessary, rinse the spinach well and drain it. Pat dry. Chop the spinach leaves coarse- fine. There should be about eight cups loosely packed.
Heat two tablespoons of the butter in a saucepan, and add the shallots and scallions. Cook, stirring, briefly and add the chopped spinach. Add salt, pepper and nutmeg. Cook, stirring, until the mixture is wilted, about two minutes.
Add the cream and bring to the boil. Cook, stirring, about five minutes. Stir in the cheese and remove the mixture from the heat. There should be about two cups.
Lightly grease 12 ramekins, about 1 1/2 inches deep and 3 inches in diameter, with the remaining three tablespoons of butter. Sprinkle the bottoms with salt and pepper.
Spoon an equal portion of the spinach mixture into the bottom of each ramekin, but reserve a small portion to use as garnish. Keep it warm.
Break one egg into each ramekin and sprinkle lightly with salt and pepper. Arrange the ramekins in a baking dish and pour boiling water around them. This will keep them from baking too rapidly. Bake 10 to 12 minutes. When cooked, the whites should be firm and the yolks liquid or just starting to firm. Do not overcook.
Spoon a little of the remaining spinach mixture on top of each serving. Serve two to each guest along with French bread or buttered toast. The traditional method of serving dishes in ramekins is to cover a small plate with a napkin, then place the ramekin on the napkin. Provide each guest with a salad fork and a small spoon.

Nutrition Facts : @context http, Calories 371, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 31 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 683 milligrams, Sugar 2 grams, TransFat 0 grams

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Brendan Teague

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This was my first time making this dish and it turned out great! The eggs were cooked perfectly and the spinach and cheese were delicious.

Aya Jamal

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This is a great recipe for a special occasion brunch. The eggs are cooked perfectly and the spinach and cheese are a delicious addition.

Yvette Wheatley

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This recipe was a bit too complicated for my liking. I think I'll stick to simpler egg dishes in the future.

Tammy Lee Stratton

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I'm not a big fan of eggs, but this recipe was actually pretty good. The spinach and cheese helped to balance out the flavor of the eggs.

Md Sulayman Farsi

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This was a great recipe! The eggs were cooked perfectly and the spinach and cheese were a delicious combination.

Adiel Mendoza

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This recipe was easy to follow and the eggs turned out great. I would definitely recommend it.

Manju Mandal

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Eggs in ramekins are always a winner. This recipe is simple but elegant, and the results are always perfect.

Ismam Hosain

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This recipe was a little too bland for my taste. I think I'll add some more spices next time.

VICTOR KARGBO

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Delicious! I love the combination of eggs, spinach, and cheese. This is a great recipe for a quick and easy brunch.

Tauseef Khan

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This was my first time making oeufs en cocotte and it turned out beautifully. The eggs were cooked evenly and the spinach and cheese were melted and bubbly.