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Eggs en Cocotte with Spinach

Baked Eggs with Spinach and Cheddar

A classic recipe ready in just 15 minutes using eggs, spinach and cheddar.
5 from 3 votes
Prep Time 5 mins
Cook Time 8 mins
Total Time 15 mins
Course Breakfast, Light Dinner, Lunch
Cuisine British, French
Servings 2 people


  • 2 small ramekins


  • 1 handful spinach
  • 2 eggs
  • 2 tbsp double cream
  • 50 g cheddar cheese grated
  • salt and pepper
  • 1 tbsp butter for greasing


  • Add the spinach to a dry saucepan and cook over a low to medium heat for a few minutes or until wilted. Using the back of a spoon squeeze the spinach against the side of the pan to remove any excess water.
  • Lightly butter the inside of two ramekins. Preheat an oven to 180C.
  • Divide the spinach between the ramekins then crack an egg into each ramekin.
  • Pour one spoon of double cream into each ramekin along with a little salt and plenty of pepper. Divide the cheese between each ramekin and sprinkle it on top.
  • Put the ramekins into a high sided baking tray. Pour enough boiling water into the tray so that it comes two thirds of the way up the ramekin dishes.
  • Bake the eggs in the oven for 8 minutes. If you prefer a more set yolk then bake for 10 minutes.
  • Carefully remove the ramekins from the hot water before serving immediately.


It is easier to put a little boiling water into the baking tray and take the tray to the oven. Rest the tray on the oven shelf while you pour in any extra water you need.
Keyword cheese, eggs, spinach