Food Specialist www.foodthought.com
Eggs en Cocotte Florentine
makes: 4 prep time: 5 minutes cooking time: 2 minutes baking time: 18 to 20 minutes ingredients: Boiling water 4 oz spinach, washed, dried & chopped coarsely (half a bag) 2 tsp (10 ml) butter 4 1-cup (250 ml) oven-proof ramekins 1/2 cup (125 ml) freshly-grated Parmesan cheese, divided 8 eggs Salt and pepper to taste ¼ cup (50 ml) cream preparation: 1. Preheat oven to 375° F. In medium saucepan, over med-high heat, lightly cook spinach until just wilted, about 2 minutes, set aside. Butter each ramekin and place 1 tbsp (15 ml) of freshly-grated Parmesan cheese in each, swirl and press the cheese around the sides. Add an additional 1 tbsp (15 ml) Parmesan to bottom. Top with cooked spinach. Break two eggs into each ramekin, taking care to not break the yolks. Top with salt and pepper. Pour 1 tbsp (15 ml) cream on top of eggs until just covered. Place ramekins in large ovenproof casserole. Pour boiling water around ramekins to reach two-thirds up the outsides of the ramekins. Carefully place the casserole, uncovered, in the preheated oven and bake for 18-20 minutes or until desired doneness. Serve immediately.