Eggs en Cocotte: Baked Eggs in Ramekins with Spinach & Pancetta

Step 1

Preheat oven to 350ºF (180ºC).

Step 2

Heat a medium sauté pan over medium heat. Add the pancetta and cook, stirring occasionally, until crispy, about 6 minutes.

Step 3

Add the butter and allow to melt. Add the shallots and sauté until soft and translucent, about 4 minutes.

Step 4

Add the garlic and sauté until fragrant, for about 10 seconds before adding the spinach. Cook the spinach until wilted, about 4 minutes.

Step 5

Season the spinach with salt and pepper then remove from pan and set aside the filling aside in a small bowl.

Step 6

Rub the inside of the ramekins with butter then divide the spinach and pancetta filling among the ramekins.

Step 7

Crack two eggs into each ramekin then add a tablespoon of cream to each. Top with a tablespoon of Parmesan.

Step 8

Add the ramekins to a baking pan and fill the pan with boiling water so it reaches about half way up the ramekins.

Step 9

Bake uncovered until the egg whites are just set and the yolks are soft and runny, about 10 to 15 minutes depending on the thickness of the ramekins.

Step 10

Remove from the oven and garnish with the shaved Parmesan and chives. Serve immediately with a side of toast.