Breakfast · French
Oeufs cocotte with spinach and ham
French baked eggs in ramekins over wilted spinach and ham, with a spoon of cream and melted Gruyère.
- Serves
- 2
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 2 ramekinss- 120 g baby spinach
- 5 g butter
- 60 g deli ham, diced
- 4 large eggs
- 40 ml light cream
- 20 g Gruyere cheese, grated
- 1/8 tsp ground nutmeg
- 1/4 tsp black pepper
- 5 g fresh chives, snipped
Method
Heat the oven to 190C (375F) and put a kettle on to boil.
Wilt the spinach in a pan with the butter for 2 minutes, squeeze out the liquid and season with nutmeg and pepper.
Divide the spinach and ham between four ramekins, make a hollow in each and crack in an egg.
Spoon the cream over the whites and scatter with the Gruyère.
Set the ramekins in a roasting tin, pour boiling water halfway up their sides and bake for 12 to 14 minutes, until the whites set. Top with chives.