Recipe of the Week


Prep Time: 45 Minutes
Yields: 4 Servings

This recipe is a variation of the classic French breakfast dish, Oeufs en Cocotte. The French bistro made this simple casserole by placing fresh farm eggs over creamed spinach and bacon then adding a pinch of pepper prior to baking. The dish was always served in individual casserole dishes or cast iron ramekins.

4 large eggs
1½ pounds baby spinach, rinsed
1 cup heavy whipping cream
2 tbsps unsalted butter, divided
¼ cup minced red onion
¼ cup minced red bell pepper
¼ cup minced yellow bell pepper
1 tbsp minced garlic
6 slices precooked bacon, chopped
1 tbsp flour
salt and black pepper to taste
granulated garlic to taste
nutmeg to taste
4 tsps grated Parmesan cheese

Preheat oven to 350°F. Lightly grease 4 (6-ounce) ramekins with nonstick cooking spray and set aside. In a large saucepan, melt 1 tablespoon butter over medium-high heat. Add spinach and cook 3 minutes or until tender and wilted. Drain spinach in sieve, pressing gently to remove excess liquid. Transfer to cutting board and coarsely chop. Set aside. In the same saucepan, melt remaining butter over medium-high heat. Add red onion, bell peppers, minced garlic and bacon then sauté 3–5 minutes or until vegetables are wilted. Add flour, stirring until well blended. Add heavy whipping cream then cook 3–5 minutes, stirring often. Add wilted spinach and blend thoroughly. Season to taste with salt, pepper, granulated garlic and nutmeg. Divide mixture evenly among prepared ramekins then break 1 egg into each ramekin. Arrange ramekins on a rimmed baking sheet. Bake 15 minutes or until eggs are cooked to desired doneness. Remove from oven and sprinkle each with an equal portion of Parmesan cheese.


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