Eggs En Cocotte with Spinach Puree & Prosciutto Fingers
FOR THE PROSCIUTTO FINGERS:
- 6 slices prosciutto, halved lengthways
- 6 breadsticks
FOR THE EGGS EN COCOTTE:
- 2 T Butter
- 1 Box Frozen chopped spinach
- 6 T Crème fraiche
- 2 T Finely-chopped chives
- Salt and freshly ground black peppper
- 6 Eggs
- 1 C Gruyere cheese finely grated
- For the prosciutto fingers, wrap 2 strips of prosciutto ham around each bread stick and set aside.
- Heat the oven to 350 degrees. Butter 6 ramekins or similar-sized ovenproof dishes. Place the frozen chopped spinach in a saucepan and cook over a low heat, stirring, until the spinach has melted into a purée. Turn up the heat and cook the spinach until there is no watery residue. Remove from the heat and stir in 5 tablespoons of the crème fraiche and the chopped chives. Season well.
- Spoon the spinach purée into the base of each ramekin; crack the egg into each one. Mix the grated cheese with remaining tablespoon of crème fraiche. Carefully place a small amount of the cheese mixture on top of the eggs. Place the ramekins in a roasting tin and pour in enough boiling water to come halfway up the sides of the ramekins.
- Cook in the oven for 12-14 minutes, or until the yolks feel just firm to the touch. Serve immediately with prosciutto fingers on the side.
I found this recipe originally in House & Garden and have adapted it to my taste. You can use polenta in place of the spinach puree for a variation of taste. Both work perfectly with the eggs. Just make sure you don’t overcook the yolks so you can dip the bread sticks in the yummy yolk.