Egg and Spinach nests

Egg and Spinach nests

In France the nests are served in cocotte dishes – small dishes with a handle. 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 become 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




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 serve with whole meal toast for a light lunch and supper.




Egg and Spinach nests


Place 4 tbsp chopped cooked mushrooms or asparagus in the dish in place of spinach.



195 calories per portion

2017-04-29T13:16:30+00:00 November 17th, 2016|Appetizer, Healthy Eating, Quick & Easy, RECIPES, SNACKS|0 Comments

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