In France, the nests are served in cocotte dishes – small dishes with a handle. You can make Egg and Spinach Nests this Sunday and try it. Cocotte dishes hold one egg. It is one of the best nutritious dish and ideal as a first course of a dinner party dish.
Ingredients:
Egg and Spinach Nests
Spinach, shredded, 250 g
(Stalks and large midribs removed)
Butter or margarine, 25 g
Double cream, 4 tbsp
Eggs, 4
Salt and black pepper, to taste
Margarine, for greasing
Preparation Method:
Egg and Spinach Nests
Heat the oven to 190C. Grease 4 ovenproof dishes or ramekins.
Melt the margarine in a saucepan, add the spinach and cook gently for 8 minutes or until it becomes soft. Now season with salt and pepper according to taste.
Divide the spinach between the prepared dishes. Break 1 egg into each dish on top of the cooked spinach mixture.
Place the dishes on a baking sheet and bake in the oven for 10 minutes, until the egg whites begin to set.
Remove from the oven and spoon 1 tablespoon cream over each egg. Return to the oven and cook for a further 5 minutes. Sprinkle a little cayenne over each egg and serve at once.
Cook’s Note
Egg and Spinach Nests
Time
Preparation 20 minutes and cooking time 15 minutes
Serving Ideas
Egg and Spinach Nests
Egg and Spinach dish is ideal as a first course for a dinner party or serves with wholemeal toast for a light lunch and supper.
Variations
Egg and Spinach Nests
Place 4 tbsp chopped cooked mushrooms or asparagus in the dish in place of spinach.
