Egg Cocotte with Spinach

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Egg Cocotte with Spinach
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Health Score:
7,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in

Ingredients

for
4
Ingredients
250 grams Spinach
Sea salt
1 shallot
1 garlic
1 tablespoon butter
1 tablespoon Pastry flour
100 milliliters Vegetable broth
150 milliliters Whipped cream
freshly ground peppers
Nutmeg (freshly grated)
4 eggs
How healthy are the main ingredients?
SpinachWhipped creamshallotgarlicNutmegegg

Preparation steps

1.

Rinse spinach, blanch in salted water briefly. Drain well and squeeze. 

2.

Peel shallot and garlic and chop. Het butter in a pan and saute until translucent. Add flour and saute briefly. Deglaze pan with broth and cream and simmer for about 5 minutes or until creamy, stirring occasionally.

3.
Preheat the oven to 200 ° C convection.
4.

Add spinach to the pan and puree until creamy. Season with salt, pepper and nutmeg. Place mixture into 4 ovenproof ramekins and top each with a broken egg. Place into a baking dish and fill dish with about 3 cm (approximately 1 inch) of hot water. bake in preheated oven at 200°C (approximately 400°F) for about 8-10 minutes. Season with salt and pepper and serve.