Name: Egg en cocotte (baked eggs)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram smoked cod; 250 gram punnet, quartered cherry tomatoes; 2 sliced green onions; 50 gram baby spinach; 200 millilitre thickened cream; 4 eggs; 1/2 cup tasty cheese, grated; crusty bread, to serve

Egg en cocotte (baked eggs)

Serves 4

Prep

15M

Cook

20M

Total

35M

Skip to Recipe

Ingredients

500 gram smoked cod

250 gram punnet, quartered cherry tomatoes

2 sliced green onions

50 gram baby spinach

200 millilitre thickened cream

4 eggs

1/2 cup tasty cheese, grated

crusty bread, to serve

Method

1.Preheat oven to 180°C. Lightly grease four 1/3-cup shallow ramekins.

2.Place cod in a frying pan. Cover with water, bring to simmer on medium. Remove cod, peel off skin. Flake flesh with a fork.

3.Divide fish between ramekins. Sprinkle with tomato and onion. Top evenly with spinach. Pour 50ml cream into each ramekin. Season. Break an egg into each ramekin, sprinkle with cheese.

4.Bake 15-20 minutes until golden, bubbly and cooked through. Serve with crusty bread.

Remove fish from water as soon as bubbles begin breaking.
Note

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Ingredients

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