Baked egg meets fondue. On a recent trip to NYC, I ate breakfast at Maison Kayser and fell in love with the épinard et chevre cocotte. It was melted heaven layered with spinach, egg, and covered with a cheese sauce. I’ve been working on this recipe ever since.
Serve with toasted bread spears (and a small spoon, too, in case you can’t scoop up all the gooey goodness.) Most oeuf en cocottes recipes focus more on the egg. This focus is on the cheese.
I have Le Creuset’s cocottes but ramekins work too. You may end up with leftover fondue. Never mind, you won’t end up with any leftovers, you’ll start dipping bread in the pan. Forget the restraint. Just enjoy. But be sure to leave enough bread to serve with the cocottes.
Serves 4 – adapt for what you need; I’ve found that they are reheatable – the cheese will melt again, but the egg will be “hard boiled.”
- 1/2 Vidalia onion, chopped
- 1 garlic clove, finely chopped
- 4 c chopped spinach
- 1 c shredded Rosemary Jack cheese, separated (sub with Swiss or other good melting cheese)
- 1 c shredded Swiss cheese
- 3/4+ c vegetable stock (or chicken)
- 1/2 c cream
- 4 eggs
- Freshly ground sea salt and black pepper
- Bread of choice, preferably unsliced
What you do:
- Heat about 1 tbs EVOO in sautepan.
- Add onion and cook, stirring often, until softened, about 10 min.
- Add garlic and spinach and cook until spinach wilts, about 5 min.
- Remove from heat and set aside.
- Heat oven to 375˚.
- In heavy saucepan heat stock and cheese over med heat.
- Stir until cheese melts.
- Season with salt and pepper.
- Add cream and mix well.
- Mixture should be thicker than fondue and easily coat the back of a spoon.
- If too thin, add 1 tsp cornstarch at a time to thicken; too thick, add 1 tbs of stock until desired consistency is reached.
- Remove from heat.
- Butter or oil cocottes (or ramekins).
- Cover bottom of cocotte with spinach mixture.
- Crack an egg over the spinach.
- Pour enough cheese mixture over egg to cover.
- Season with salt and pepper, and sprinkle on some cheese.
- Place on baking sheet and cook for about 12-15 min.
- Serve with toasted bread spears. (Cut bread into 1”x1”x4” spears and toast)