French cuisine enthusiasts, rejoice ! Today we are going to explore together the recipe for eggs cocotte with spinach and mushrooms, a dish that is both simple and tasty that will delight your taste buds and those of your guests. No one can resist this delicious combination of spinach, mushrooms, cream and eggs.
The basic ingredients for successful baked eggs with spinach and mushrooms
To start your preparation well, you will need to gather the following ingredients:
- 500 g of fresh or frozen spinach (you can also opt for spinach shoots if you want a softer texture).
- 250 g of Paris mushrooms or other mushrooms of your choice.
- Shallots (one or two large, depending on your taste) and 1 white onion if you wish to add additional flavor.
- 4 eggs.
- 20 cl of thick fresh cream (light if you prefer to limit calories).
- Fresh goat cheese (about 100 g), but you can replace it with feta cheese, grated emmental, maroilles and even grated comté to vary the pleasures.
- Olive oil, salt and pepper to your taste.
- Optional: a drizzle of yellow lemon juice and some bacon bits if you want to add a tangy and meaty touch to your dish.
Preparing spinach and mushrooms before cooking
Let’s start by preparing the vegetables that will serve as the base for our baked egg:
Spinach
Wash carefully your fresh spinach or defrost the frozen ones by following the instructions on the packet. Remove their stems then roughly chop them.
Mushrooms
With a damp cloth or a kitchen brush, clean each mushroom without running them under water. Remove their stems and cut the caps according to their size.
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Shallots and onion (optional)
Also remember to finely chop your shallots and onion.
Cooking vegetables and ready-to-cook
Place a pan with a bit of olive oil on high heat and cook the mushrooms until they turn golden. Then add the shallots, and onion, followed by the spinach if you’ve chosen to use shoots. Let everything simmer gently on medium heat, stirring regularly for about 5 minutes (10 minutes if you’ve chosen whole spinach instead of shoots). Don’t forget to adjust the seasoning with salt and pepper.
Mix of fresh cream, cheese, and topping before cooking
In the meantime, preheat your oven to 180°C (thermostat 6). In a bowl, mix the crème fraîche and fresh goat cheese until you get a smooth texture. If you wish, you can add some yellow lemon zest or even a drizzle of lemon juice to give a tangy note to your coddled egg.
Assembly and final baking in the oven
Distribute the spinach and mushroom mixture generously into four buttered and oven-resistant individual ramekins. Add a spoonful of the cheese cream on top, then gently break an egg over each serving without breaking the yolk.
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Bake your casserole eggs with spinach and mushrooms in a water bath: place them in a large dish with a drizzle of water, and cook for about 12 minutes at 180°C. Keep a close eye near the end of cooking to achieve a perfect white consistency and a still runny yolk.
And there you have it, your delicious coddled eggs with spinach and mushrooms are ready! Serve this generous dish immediately with toasted bread slices or some vegetables sautéed in olive oil, broccoli, tomatoes, butternut squash, young spinach shoots… let your imagination run wild!