Oeufs en cocotte with spinach & chorizo

Spotted a recipe for Oeufs en cocotte with spinach & Parma Ham on The Independent website and as we have lots of fresh farm eggs and some spinach I thought I would try it for a simple tea.

First problem, no air dried ham! but lot’s of Chorizo so of course I had to try it with a few finely sliced paprika laded jewels of chorizo.

oeufs en cocotte

Ingredients:-

  • eggs
  • spinach
  • a few slices of chorizo or a little parma ham for each serving
  • double cream
  • white pepper/ground nutmeg

Method:-

  1. You can prep this simple dish up beforehand by sweating off the spinach, then draining or even squeezing the juice out of the spinach and allowing to cool
  2. add a little of the spinach to a ramekin & a few slices of the chorizo (or Parma Ham)
  3. crack a free range really fresh egg into the ramekin,
  4. add a tablespoon of double cream to each ramekin
  5. sprinkle a little white pepper and/or ground nutmeg on the top
  6. place ramekins into a deepish baking tray full of hot water, the water should come at least half way up the sides of the ramekins (your new water bath)
  7. bake in the oven for approx 10 mins, I put them on the middle shelf of the top Aga oven.
  8. decorate with a little more spinach & serve

oeufs en cocotte with spinach and chorizo

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About cwildman

Local Food Evangelist, 5th Generation Butcher based in the Yorkshire Dales, England. Town End Farm Shop, Artisan Butchery & Charcuterie, Home of The Yorkshire Chorizo.
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