Eggs en Cocotte Two Ways

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Cocotte refers to the tiny oval casserole often utilized successful France for baking eggs. Ramekins oregon custard cups are apt substitutes, but 8-ounce wide-mouth canning jars (without the lids) approximate renowned cook Alain Ducasse's presumption much intimately and are ample capable to clasp two-egg, entree-size portions.

Use the best-quality farm-fresh eggs you tin get your hands on; it makes a tremendous quality to the outcome. Serve the eggs, arsenic Ducasses does, with mouillettes, rectangular batons of toasted brioche utilized for sopping up the ovum yolks.

The curried spinach substance and the bacon, leek and food substance tin beryllium made the time earlier and brought to country somesthesia earlier the eggs are baked.

From columnist David Hagedorn.

Ingredients

For the curried spinach (4 servings)

  • 7 cups (11 ounces) babe spinach
  • 1 tablespoonful unsalted butter
  • 5 ounces sliced shiitake mushrooms
  • 1 mean clove garlic, minced
  • 1 spoon curry powder
  • 1/2 spoon salt
  • 1/4 spoon freshly crushed achromatic pepper
  • 1/2 cupful dense cream

For the bacon filling (4 servings)

  • 1 ample leek (root extremity trimmed), achromatic and light-green portion lone (1 1/4 cups)
  • 3 ounces (about 1 cup) finely grated Gruyère cheese
  • 6 ounces thick-sliced bacon, cooked, drained and chopped into 1/2-inch lengthwise strips
  • 1/4 spoon salt
  • 1/4 spoon freshly crushed achromatic pepper
  • 1/8 spoon freshly grated nutmeg

For the eggs

  • 16 ample eggs
  • 8 teaspoons dense cream
  • Salt
  • Freshly crushed achromatic pepper
  • 32 mouillettes, for serving (see NOTE)

Nutritional Facts

Per serving with curried spinach (without mouillettes)

  • Calories

    327

  • Fat

    26 g

  • Saturated Fat

    13 g

  • Carbohydrates

    11 g

  • Sodium

    588 mg

  • Cholesterol

    478 mg

  • Protein

    15 g

  • Fiber

    4 g

  • Sugar

    1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From columnist David Hagedorn.

Tested by David Hagedorn.

Published October 20, 2009

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Updated March 13, 2026

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