Delicate Spinach Egg Cocotte: A Hearty French Baked Egg Dish
Spinach Egg Cocotte Recipe: French-Style Baked Eggs
Cocotte, meaning ‘small pot’ in French, refers to dishes baked in individual oven-safe pots. Here, we’ve elevated this classic with fresh spinach, tender chicken breast, and vibrant tomatoes to create a nutritious and flavorful ‘Spinach Egg Cocotte’. It’s a sophisticated dish perfect for brunch or a light meal.
Ingredients- 1 fresh egg
- 3 tablespoons milk (approx. 45ml)
- 2-3 bunches fresh spinach
- 1 ripe tomato
- 50g chicken breast (or adjust to your preference)
- Pinch of fine salt
- Freshly ground black pepper, to taste
- Pinch of aromatic dried herbs (e.g., basil, oregano)
- 20g spinach for sautéing (optional, additional)
- A splash of milk for sautéing (optional)
Cooking Instructions
Step 1
First, prepare the chicken breast. Soaking it briefly in milk can help remove any gamey odor. Once drained, cut the chicken breast into bite-sized pieces. Lightly season with salt and pepper. Heat a little oil in a pan and sauté the chicken until lightly browned. Next, lightly sauté the thoroughly washed and trimmed spinach with salt and pepper, just until it wilts slightly. Be careful not to overcook, as it can become mushy.
Step 2
In your oven-safe dish (cocotte), evenly spread the sautéed spinach and chicken breast at the bottom. These ingredients will meld together as they bake, creating a delicious base.
Step 3
Arrange the bite-sized pieces of fresh tomato on top of the chicken and spinach. The tomato’s freshness will enhance the overall flavor profile. Create a small well in the center and carefully crack the fresh egg into it. Pour the 3 tablespoons of milk gently over the egg and surrounding ingredients.
Step 4
Finally, sprinkle with fine salt, freshly ground black pepper, and your favorite dried herbs for added aroma. Preheat your oven or air fryer to 200°C (400°F). Bake for approximately 15-20 minutes. The baking time can be adjusted based on how well-done you prefer your egg yolk. For a wonderfully creamy texture, aim for a slightly runny yolk.
Step 5
My egg yolk turned out a bit more cooked than I intended. The ideal Spinach Egg Cocotte has a yolk that is slightly undercooked and delightfully runny, as shown in a perfectly executed dish. Next time, I’ll shorten the baking time slightly to achieve that perfect, luscious yolk!
