EN DE FR ES PT IT
Œufs en Cocotte with Spinach, Truffle Oil and Comté, with Toasted Baguette Soldiers
Recipe

Œufs en Cocotte with Spinach, Truffle Oil and Comté, with Toasted Baguette Soldiers

Breakfast • France

Classic French œufs en cocotte baked in individual ramekins with buttery spinach and Comté, finished with truffle oil and served with crisp baguette soldiers for dipping.

Why smarter

Baking eggs gently in a bain-marie gives a tender set without overcooking. Spinach adds micronutrients and freshness, while a modest amount of Comté and truffle oil delivers refined flavour without needing heavy cream.

Chef tip

For the perfect texture, pull the ramekins when the whites are just set at the edges but the centres still wobble; they’ll finish setting from residual heat.

Soft line

Serve immediately while the yolks are still molten for the most luxurious dip.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Unsalted butter 30.000 g unsalted butter
2 Shallot, finely minced 1.000 medium shallot
3 Baby spinach, washed and drained 200.000 g baby spinach
4 Fine sea salt 0.750 tsp sea salt divided
5 Freshly ground black pepper 0.250 tsp black pepper
6 Eggs 8.000 large eggs 2 per person
7 Crème fraîche 80.000 g crème fraîche about 1 tbsp per ramekin
8 Comté, finely grated 80.000 g Comté cheese
9 Truffle oil 1.000 tsp truffle oil to finish, use sparingly
10 Baguette, cut into 1.5 cm-thick slices then into 'soldiers' 1.000 small baguette about 200 g
11 Olive oil (for brushing baguette) 1.000 tbsp olive oil

Method

  1. Heat oven to 160°C (140°C fan). Put a kettle on to boil. Lightly butter 4 ramekins (about 180–220 ml each) and place them in a deep roasting tin.
  2. Melt the butter in a sauté pan over medium heat. Add the minced shallot and cook 2–3 minutes until softened but not coloured.
  3. Add the spinach with a pinch of the salt and cook 1–2 minutes, turning, until just wilted. Tip into a sieve and press out excess moisture (this keeps the eggs delicate). Season lightly with black pepper.
  4. Divide spinach between the ramekins. Spoon about 1 tbsp crème fraîche into each, then sprinkle over most of the grated Comté, reserving a little for the top.
  5. Crack 2 eggs into each ramekin (try not to break the yolks). Season each with a tiny pinch of salt and pepper, then top with the remaining Comté.
  6. Create a bain-marie: pour boiling water into the roasting tin to come halfway up the sides of the ramekins. Carefully transfer to the oven and bake 10–14 minutes, until whites are set at the edges and the centre is still gently wobbly.
  7. While the eggs bake, brush the baguette soldiers lightly with olive oil and toast in a hot dry pan or under the grill for 2–4 minutes, turning once, until crisp and golden.
  8. Remove ramekins from the water bath. Finish each with a few drops of truffle oil. Serve immediately with the toasted baguette soldiers for dipping.