THE WEEKEND BREAKFAST: Eggs en Cocotte with Spinach, Peppers & Goats Cheese
Serves: 4 individual dishes
  • 1 tablespoon Olive Oil
  • ¼ cup Red Onion, thinly sliced
  • 1 cup Baby Spinach
  • ¼ cup Roasted Red Peppers, thinly sliced
  • ¼ cup Goats Cheese, crumbled
  • 4 tablespoons Heavy Cream
  • 4 Eggs
  • Salt and pepper, to taste
  1. Heat the olive oil in a frying pan to medium high. Add the red onion and saute for 1-2 minutes, or until it softens. Add the spinach and red peppers and saute with the onion just until the spinach wilts. Remove from heat.
  2. Divide the heavy cream between four ramekins (1 tablespoon per dish). Divide ½ of the sauteed vegetables between the ramekins, spreading evenly across the bottom of each. Sprinkle ½ tablespoon of the goats cheese crumbles over the vegetables in each ramekin.
  3. Crack one egg into each ramekin. Top each egg with the remaining sauteed vegetables and goats cheese crumbles (divide evenly among dishes - another ½ tablespoon of goats cheese crumbles per dish).
  4. Season the top of each dish generously with salt and fresh cracked black pepper.
  5. Preheat the oven to 350 degrees.
  6. Place the ramekins in an 8x8 baking dish and fill halfway full with hot water.
  7. Bake in the preheated oven for 10-12 minutes, or until the egg white is set but the yolks are still runny.
Recipe by The Kitchen McCabe at