Eggs Cocotte

Brunch needs one egg dish, and our favourite is Eggs Benedict or Eggs Royale, but this recipe is something different. Fos last Sunday's brunch I made Eggs Cocotte, or Ouefs Cocotte in originally, for a change. This is easy but almost as good as Benedicts. Just put all ingredients in to a ramekins and cook. That's all you need to do.

This is more healthy dish than Benedicts since there is no butter involved, just cream is used. But many qualitites which I like in Benedicts, is still in this dish. Eggs with runny yolks, ham and spinach. As an extra, salty cheese gives a nice addition to this dish kind of replacing the feeling of Hollandaise sauce.

Size of this dish is quite small, so if you hungry or do not have anything else with this, I recommend to double the recipe.

Eggs Cocotte
For 2 person
2 large eggs
0,5 dl spinach (cooked/sauteed and cooled)
2-4 slices of prosciutto
30 g brie (or feta or chevre)
2 tbsp cream
Black pepper to taste

Preheat oven to 180 C.
Divide spinach, prosciutto and cheese among ramekins, season with black pepper. Crack in an egg and add a half of the cream to each ramekin.

Place bowls in a baking dish, and pour hot water into baking dish until it is halfway up the sides of the bowl. Transfer baking dish to oven, being careful not to let the water splash into the bowls. Bake for 10-15 minutes or until whites are set and the yolk is still soft.

Serve with slice of good quality bread.