Tuesday, September 16, 2008

Eggs “en coccote” with spinach

I love eggs done "en coccote" and have done them in the oven for many years. Using the Varoma makes it even better as the heating is gentler and less liekly to end up with over cooked eggs.

The recipe is based on the Italian book "A Tutto Vapore"

Eggs “en coccote” with spinach


50 g gruyère
40 g butter, soft
200 g of spinach, fresh
1 pinch of salt, more as needed
700 g of water
4 eggs, at room temperature
100 grams of bread made into toasted to soldiers


Put gruyère into the TM bowl, grate for 4 seconds on speed 5, remove and set aside in a bowl.

Put into the TM bowl 30 grams of butter, spinach and salt, cook for 10 minutes at 100°C on Reverse + Speed 1 with the Measuring Cup tilted. Remove and set aside.

Pour the water into the TM bowl, bring to boil for 6 minutes at 100°C on Speed 1.

Meanwhile, distribute the spinach into 4 ramekins that have been well greased and sprinkled with grated cheese. Break an egg into each ramekin, season well with salt and pepper. Place the ramekins into the container of Varoma.
Position the Varoma and cook for 10 minutes at Varorna temperature on Speed 1.

Serve the eggs accompanied with toasted bread sticks.

Variation: Eggs “en cocotte” with ham.
Instead of spinach sprinkle half of the cheese into the ramekins. Break an egg into each ramekin and flavor with a little salt & herbs.
Put some diced ham around the yolk. Sprinkle with remaining cheese & put ramekins into the container of Varoma.

Originally published here in the Thermomix Forum

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