Eggs en Cocotte Florentine

Eggs en Cocotte Florentine


  • 2                      Eggs
  • 60 gm              Spinach, blanched, chopped
  • 60 gm              Ham, chopped
  • 2                      Bocconcini, sliced
  • 100 gm            Grana Padano, grated
  •                         Salt & Pepper


  • Grease the inside of the cocotte mould with either butter or olive oil.

  • Distribute the spinach between cocottes, then top with the ham, and a few slices of bocconcini cheese.

  • Break one egg into each mould.

  • Place either in a steamer, or in a pan sufficiently filled with boiling water to come halfway up the sides of the cocotte. Cover and gently simmer, or steam for approximately 4 minutes.

  • Remove, and dry the outside of the cocotte.

  • Sprinkle the top with the grana Padano, and gratinate under a hot salamander till golden.

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