Oeufs En Cocotte Florentine Eggs In Ramekins With Spinach Food

EGGS EN COCOTTE: BAKED EGGS IN RAMEKINS WITH SPINACH & PANCETTA

Steps:

• Preheat oven to 350ºF (180ºC).
• Heat a medium sauté pan over medium heat. Add the pancetta and cook, stirring occasionally, until crispy, about 6 minutes.
• Add the butter and allow to melt. Add the shallots and sauté until soft and translucent, about 4 minutes.
• Add the garlic and sauté until fragrant, for about 10 seconds before adding the spinach. Cook the spinach until wilted, about 4 minutes.
• Season the spinach with salt and pepper then remove from pan and set aside the filling aside in a small bowl.
• Rub the inside of the ramekins with butter then divide the spinach and pancetta filling among the ramekins.
• Crack two eggs into each ramekin then add a tablespoon of cream to each. Top with a tablespoon of Parmesan.
• Add the ramekins to a baking pan and fill the pan with boiling water so it reaches about half way up the ramekins.
• Bake uncovered until the egg whites are just set and the yolks are soft and runny, about 10 to 15 minutes depending on the thickness of the ramekins.
• Remove from the oven and garnish with the shaved Parmesan and chives. Serve immediately with a side of toast.

OEUFS EN COCOTTE FLORENTINE (EGGS IN RAMEKINS WITH SPINACH)

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.

OEUFS COCOTTE (BAKED EGGS)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
• Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
• Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
• Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.

OEUFS EN COCOTTE FORESTIèRE (EGGS IN RAMEKINS WITH MUSHROOMS)

Steps:

• Preheat oven to 400 degrees.
• Thinly slice the mushrooms and sprinkle with lemon juice. Chop finely. Blend with the cream. This may be done in a food processor or electric blender.
• Heat one tablespoon of the butter in a saucepan and add the shallots. Cook, stirring, about one minute and add the mushroom mixture. Cook about five minutes. 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 mushroom 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 reserved mushroom 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.