This is my version of the classic oeufs en cocotte (literally translated as “eggs in pots”) with an Irish twist. It makes a wonderfully decadent weekend brunch!
Rate this recipe
Average rating 4 / 5. Vote count: 11
No votes so far! Be the first to rate this recipe.
1 tbsp butter, extra to grease
1/2 cup baby spinach leaves
3.5 oz hand-carved cooked ham, finely chopped
4 large free-range eggs
1/2 cup cream
2 tbsp goat’s cheese
Sea salt and freshly ground black pepper
Buttered sourdough toast fingers, to serve
15g butter, extra to grease
100g baby spinach leaves
100g hand-carved cooked ham, finely chopped
4 large eggs
100ml cream
25g goat’s cheese
Sea salt and freshly ground black pepper
Buttered sourdough toast fingers, to serve
Small pan
4 deep ramekins
Roasting tin