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Cover - Baked Eggs with Spinach and Ham

Baked Eggs with Spinach and Ham

30 mins
218 cals per serving
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Donal's Notes

This is my version of the classic oeufs en cocotte (literally translated as “eggs in pots”) with an Irish twist. It makes a wonderfully decadent weekend brunch!

Ingredients

butter
butter
baby spinach
baby spinach
cooked ham
cooked ham
eggs
eggs
single cream
single cream
goat’s cheese
goat’s cheese
sea salt
sea salt
ground black pepper
ground black pepper
sourdough bread
sourdough bread

Equipment

Frying pan
Frying pan
4 deep ramekins
4 deep ramekins
Roasting tin
Roasting tin
Pastry brush
Pastry brush
Mixing bowl
Mixing bowl
Wooden spoon
Wooden spoon
Metal spatula
Metal spatula
Chopping board
Chopping board
Knife
Knife

Method

1
Preheat the oven to 180°C/350°F/Gas mark 4. Finely chop the cooked ham.
2

Heat the butter in a frying pan and quickly sauté the baby spinach until wilted. Season to taste and drain off any excess liquid.

3

Butter the deep ramekins in a roasting tin.

4

Spoon a small mound of spinach in the bottom of each one, then scatter over the ham and goat's cheese.

5

Crack in an egg and season with salt, then add 25ml of the cream to each ramekin. Bring the roasting tray closer to the oven and pour in enough boiling water to come about halfway up each ramekin. Place in the oven and bake for 15 minutes, until the eggs are just set but the yolks are still runny.

6
Set a ramekin on a warmed plate and add sourdough toast fingers to serve.

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Some of our members testimonials

Loved this - easy to make fantastic brunch dish.

Liz Craven, 17/10/20

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Martin Jayaraj, 01/10/20

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