Eggs En Cocotte
Serves: 1
  • 1 egg
  • 1 tbsp cream
  • Small handful spinach
  • Parmesan (optional)
  • 3-5 asparagus spears
  1. Preheat your oven to 180C and butter a ramekin.
  2. Heat a little oil in a small frying pan and quickly wilt your spinach. This should take about a minute.
  3. When lovely and softened, place the spinach at the bottom of the ramekin. (If you have small children, slightly chop the spinach so they don't have huge pieces to deal with.)
  4. Crack your egg on top and drizzle in the cream. You can easily use plain yoghurt for a healthier more adult twist however, I feel for children, it's quite a bitter taste.
  5. Sprinkle on some Parmesan shavings.
  6. Place into a make shift bain marie. This quite simply means 'water bath' so don't be put off. Just get a dish and fill with hot water and place the ramekin inside so that the water is coming up at least halfway.
  7. Cook in the oven for 10-15 minutes.
  8. Meanwhile boil or steam your asparagus spears for 3-4 minutes.
  9. Serve with your asparagus spear soldiers.
Recipe by Cooking Them Healthy at