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Creamy Spinach and Tomato Baked Eggs (Oeufs Cocotte)

Elegant individual ramekins filled with savory wilted spinach, blistered cherry tomatoes, and cream, topped with an egg baked to a perfect runny yolk.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 ramekins
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Base & Filling
  • 1 tbsp unsalted butter
  • 2 cloves garlic minced
  • 5 oz fresh baby spinach
  • 1 cup cherry tomatoes halved
The Eggs
  • 4 large eggs
  • 4 tbsp heavy cream divided
  • 0.25 cup Parmesan cheese grated
  • to taste Salt and black pepper
For Serving
  • 1 tbsp fresh chives chopped
  • Toast points or crusty bread

Equipment

  • 4 Ramekins (6-8 oz)
  • Large Baking Dish (for water bath)
  • Skillet
  • Kettle (for boiling water)

Method
 

  1. Preheat oven to 375°F (190°C) and boil water in a kettle.
  2. Sauté garlic in butter briefly, add spinach and wilt. Drain excess moisture.
  3. Quickly blister halved tomatoes in the same skillet.
  4. Layer spinach, tomatoes, and 1/2 tbsp cream into each lightly greased ramekin.
  5. Crack an egg into each ramekin, season with salt/pepper, top with remaining cream and Parmesan.
  6. Place ramekins in a baking dish and fill dish halfway with boiling water to create a bain-marie.
  7. Bake for 12-18 minutes until whites are set but yolks still jiggle.
  8. Carefully remove from water bath, garnish with chives, and serve with toast.

Notes

Using a water bath (bain-marie) is crucial for keeping the egg whites tender. Cooking time varies based on ramekin thickness and starting egg temperature; rely on the jiggle test.