You can now prevent your screen going to sleep by using cook mode on your favourite recipes.
Note: This feature may increase battery consumption.
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!
Heat the butter in a frying pan and quickly sauté the baby spinach until wilted. Season to taste and drain off any excess liquid.
Butter the deep ramekins in a roasting tin.
Spoon a small mound of spinach in the bottom of each one, then scatter over the ham and goat's cheese.
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.
Your email address will not be published. Required fields are marked *
Made this recipe today - my FIRST Donal's recipe! I put in ricotta instead of goat cheese as that's what I had in the fridge. Otherwise followed the recipe entirely. Absolutely delicious - easy to cook and clean up afterwards. Linda Wagga Wagga, New South Wales, Australia
Love it, very easy to follow and make. My family really enjoyed it. Great to have something different.
Just made these. Always looking for something different to make for breakfast. Love them
Lovely presentation, quick and nutritious
Loved this - easy to make fantastic brunch dish.
More to Irish recipes
Some hand-picked favourite recipes: