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A recipe of eggs casserole revisited with goat cheese and spinach to feast with the family at brunch or dinner.
- For 8 ramekins:
- 1 Charolais or Mâconnais goat cheese
- 8 fresh eggs
- 20 cl of whipping cream
- 500 g fresh spinach
- 1 knob of butter
Rape and wash the spinach leaves. Drain them. cook them in a frying pan with the butter on fairly high heat. Add salt and pepper.
Divide the spinach leaves in an ovenproof ramekin. Break one egg into each ramekin and spread the cream. Cut the goat cheese into quarters and arrange the pieces in the ramekins.
Cover the ramekins with aluminum foil. bake for 20 minutes in a preheated oven at 140 ° C. Cocotte eggs are ready when the white has just coagulated.