Baked eggs en cocotte - florentine-style

For a simple yet delicious dish, try Frank Bordoni's baked eggs, cooked on a bed of spinach
By Frank Bordoni
Baked eggs en cocotte - florentine-style
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 5 ml olive oil
  • 1 clove garlic, crushed
  • 250 g spinach, roughly chopped and blanched
  • 1 pinches grated nutmeg
  • 1 pinches sea salt and freshly ground black pepper
  • 2 tbsp crème fraîche, low fat
  • 4 eggs
  • 3 tbsp wholemeal breadcrumbs


1. Preheat the grill or the oven at 180C/gas 4. Heat the olive oil with the garlic in a frying pan. Add the spinach and season with nutmeg, salt and freshly ground pepper. Fry for 2-3 minutes, mixing well. 2. Divide the spinach among 4 ramekins or cocottes and top with crème fraiche. 3. Crack an egg into each ramekin, sprinkle with the breadcrumbs and, place under a hot grill or in the oven until the eggs are cooked and set to your liking and the top is brown and crunchy. Serve hot.

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