Oeufs en Cocotte aux Herbes de Provence with Sautéed Spinach and Mushrooms

• 20 g butter⇄

Preheat oven to 180°C. Generously butter four small ceramic ramekins and place them in a deep baking dish. Boil a kettle of water for the bain-marie.

💡 Use ceramic ramekins as they distribute heat evenly, preventing overcooking at the edges.

• 400 g fresh spinach⇄
• 200 g cremini mushrooms⇄
• 2 cloves garlic⇄

Wash and roughly chop the spinach. Slice the mushrooms thinly and mince the garlic. Set aside for sautéing.

💡 Pat the mushrooms dry with a paper towel to avoid excess water during cooking, ensuring better browning.

• 60 g crème fraîche⇄
• 20 g Gruyère cheese, grated⇄
• 2 g herbes de Provence⇄

Spoon one tablespoon of crème fraîche into each ramekin. Sprinkle a pinch of herbes de Provence and a portion of the grated Gruyère over the cream in each.

💡 The crème fraîche acts as a protective layer, keeping the egg whites silky and preventing a rubbery texture.

• 4 pieces large eggs⇄
• 20 g Gruyère cheese, grated⇄
• 2 g flaky sea salt⇄
• 1 g black pepper⇄

Crack one egg into each ramekin. Season with a pinch of flaky sea salt and black pepper, then scatter the remaining Gruyère on top. Pour boiling water into the baking dish until it reaches halfway up the ramekins. Place in the oven at 180°C to bake for 12–15 minutes, until whites are set but yolks remain runny.

💡 The water bath ensures gentle, even heat—without it, the edges will overcook before the center sets.

• 2 tbsp olive oil⇄
• 400 g fresh spinach⇄
• 200 g cremini mushrooms⇄
• 2 cloves garlic⇄
• 1 tsp sea salt⇄
• 0.5 tsp black pepper⇄

Heat olive oil in a large skillet over medium heat at 160°C. Add minced garlic and sauté for 30 seconds until fragrant. Add sliced mushrooms and cook for 5–7 minutes until golden and tender. Stir in spinach in handfuls, cooking for 2–3 minutes until wilted. Season with sea salt and black pepper.

💡 Cook mushrooms first to release their moisture, preventing the spinach from becoming too watery.

• 8 g fresh chives⇄

Remove ramekins from the water bath using tongs. Scatter finely snipped fresh chives over the top of each ramekin for a burst of color and flavor.

💡 Use a folded napkin or oven mitt to handle hot ramekins safely and prevent burns.

Ensure spinach and mushrooms are tender and well-seasoned. If needed, cook for an additional 1–2 minutes over low heat at 120°C to meld flavors.

💡 Taste and adjust seasoning at the end to ensure a balanced flavor profile.