Baked eggs in ramekins with spinach, feta, and cherry tomatoes - photo 1
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Baked eggs in ramekins with spinach, feta, and cherry tomatoes

Pikantne Breakfasts Vegetarian Dishes Dishes for Special Occasions 30 min Easy 10 wyświetleń ~8.33 PLN - (0)
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Description

Baked eggs in ramekins, known in France as 'œufs en cocotte', are the essence of elegance and simplicity in one dish. This meal transforms an ordinary breakfast into a small culinary celebration. Imagine perfectly set whites enveloping a velvety, runny yolk, ready to be dipped with crispy toast. The whole dish rests on an aromatic base of butter-sautéed spinach with a hint of garlic, while salty, creamy feta and sweet, roasted cherry tomatoes create an explosion of flavors in every bite. The dish is not only delicious but also looks beautiful in small ceramic dishes, making it an ideal choice for special occasions such as a weekend brunch, a romantic breakfast in bed, or a light yet satisfying dinner. The preparation is surprisingly simple and quick, and the final result will surely delight you and your guests.

Ingredients (11)

Servings:
2
  • Chicken eggs 2 szt.
  • Fresh spinach 100 g
  • Feta cheese 50 g
  • Cherry tomatoes 120 g
  • 30% cream 50 ml
  • Butter 15 g
  • Garlic 1 ząbek
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Fresh chives 0.2 pęczków
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~8.33 PLN (4.16 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preparing all the ingredients and preheating the oven. Set the oven to 180°C with the top and bottom heating function. In the meantime, boil water in the kettle, as it will be needed for the water bath. Wash the cherry tomatoes and cut them in half. Crumble the feta cheese with your fingers into smaller pieces. Peel the garlic and chop it very finely or press it through a garlic press.

Ingredients: Cherry tomatoes, Feta cheese, Garlic
Preparing all the ingredients before starting to cook (the so-called 'mise en place') makes the entire process smoother and more organized. Make sure the oven rack is set to the middle position.
2

Now prepare the spinach. In a medium-sized skillet, melt half of the butter (about 7-8g) over medium heat. When the butter starts to foam, add the chopped garlic and sauté for about 30 seconds until it becomes fragrant. Be careful not to burn it. Then add the washed and dried spinach. Sauté, stirring occasionally, for 2-3 minutes until the leaves wilt and significantly reduce in volume. Remove the skillet from the heat, season the spinach with a pinch of salt and pepper. Squeeze out the excess water by gently pressing the spinach with a spoon against the bottom of the skillet.

Ingredients: Fresh spinach, Butter, Garlic, Salt, Pieprz czarny świeżo mielony
It's best to use a non-stick pan. Squeezing out the excess water from the spinach is crucial to prevent the dish from being watery. You can also transfer the spinach to a strainer and press it down with a spoon.

Preparation of the ramekins

3

Prepare two ovenproof ramekins. Grease the inside of each ramekin thoroughly with the remaining butter, paying special attention to the bottom and sides. This will prevent the eggs from sticking to the dish, making them easier to eat and the dishes easier to clean.

Ingredients: Butter
Use two ramekins with a capacity of about 150-200 ml each. You can grease them with your finger or a kitchen brush. If you don't have ramekins, you can use small heatproof coffee cups.
4

Evenly spread the prepared spinach at the bottom of both ramekins. Then pour 25 ml of cream (about 2 tablespoons) into each. Sprinkle the crumbled feta and arrange the halved cherry tomatoes, pressing them lightly into the spinach. Using a teaspoon, make a small indentation in the center of each portion.

Ingredients: Fresh spinach, 30% cream, Feta cheese, Cherry tomatoes
Do not fill the ramekins to the brim, leave some space for the egg. The indentation will help keep the yolk in the center, which will ensure a nicer appearance after baking.
5

Very carefully crack one egg into each ramekin, trying not to break the yolk. It's best to first crack the egg into a small bowl and then gently transfer it to the ramekin. Sprinkle the top with a pinch of salt and freshly ground black pepper.

Ingredients: Chicken eggs, Salt, Pieprz czarny świeżo mielony
Be careful not to oversalt the dish - feta cheese is already salty. Using eggs at room temperature may slightly shorten the baking time.

Baking

6

Place the prepared ramekins in a larger baking dish or deep baking tray. Carefully pour hot water from the kettle into the larger dish, so that it reaches halfway up the sides of the ramekins. This water bath (bain-marie) ensures gentle and even baking. Place the dish in the preheated oven.

Be careful not to pour water into the ramekins while adding it. The water bath is crucial for achieving the perfect creamy consistency of the eggs and prevents them from drying out.
7

Bake for about 12-15 minutes. The baking time depends on your preferred doneness of the yolk. After 12 minutes, the egg white should be set, while the yolk remains runny. If you prefer a firmer yolk, bake for an additional 2-3 minutes. The eggs will continue to set after being removed from the oven.

It's best to watch the eggs towards the end of baking. When the whites are white and opaque, and the yolk still wobbles when you shake the dish, they are ready. Remember that the dishes will be very hot!

Serving

8

Carefully remove the dish from the oven. Using oven mitts and tongs, take the ramekins out of the hot water and place them on a cutting board or small plates. Before serving, sprinkle the top with freshly chopped chives. If you like, you can also add a pinch of chili flakes. Serve immediately while hot.

Ingredients: Fresh chives, Chili flakes
The dish is best served immediately after preparation. Serve with sourdough bread toast, baguettes, or brioche, which are perfect for dipping in the runny yolk.

Fun Fact

💡

The name 'en cocotte' comes from the French language and literally means 'in a small pot'. It refers to small, heat-resistant dishes in which the dish is both prepared and served. This is a classic technique of French cuisine that allows for gentle cooking of ingredients in their own juices.

Best for

Leniwe weekendowe śniadanie Elegancki brunch Lekka kolacja Śniadanie do łóżka

Tips

🍽️ Serving

Serve the eggs in ramekins immediately after taking them out of the oven, placing them on small plates or wooden trivets to protect the table from the heat. A must-have addition is crispy toast or fresh bread, which serves as a 'spoon' for scooping out the runny yolk and delicious sauce from the bottom of the dish. A light arugula salad with vinaigrette and a glass of prosecco pairs perfectly for brunch.

🥡 Storage

This dish is meant to be eaten immediately after preparation and is not suitable for storage or reheating. When reheated, the yolk will completely set, losing its liquid, velvety consistency, which is the heart of this dish.

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