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Eggs En Cocotte
Recipe

Eggs En Cocotte

Prep:
15 min
Cooking:
15 min
Serves:
2 or 4
Ingredients Method

1 tablespoon of olive oil, plus more to grease the ramekins

1 handful of brown mushrooms

Fresh spinach

Sprigs of thyme

150 grams of feta or goats cheese

2 tablespoons of pine nuts

4 Pace Farm eggs

sea salt

freshly ground pepper

a drizzle of olive or truffle oil for serving

  1. Preheat the oven to 180°C.
  2. Heat the oil in a frying pan over a medium heat and sauté the mushrooms, spinach and most of the thyme (reserving a little for garnish) for a couple of minutes until soft and tender. Grease the ramekins. Place half the crumbled goats’ cheese in the bottom and divide the mushrooms and spinach between the ramekins. Top with the rest of the cheese and the pine nuts. Carefully crack 2 eggs into each dish – you want to keep the egg yolks intact. Season with salt and pepper. Bake in the oven for 10–12 minutes, until the whites are set and the yolks are still soft.
  3. Remove from the oven and add a drizzle of olive oil or truffle oil and a sprinkling of thyme before serving.