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🥚 A quick and easy recipe
This recipe is super-simple to make, since all you have to do is melt your vegetables and then mix all the ingredients together in ramekins. It's simpler, isn't it? What's more, it will only take you 30 minutes, including just 5 minutes of preparation (the rest is cooking)!
💙 Why will you love this recipe?
- It's much too simple and very quick
- It's totally adaptable: you can replace these vegetables with others (try to respect the seasonality of the vegetables, though), replace the Beaufort with another cheese of your choice and replace the chives with an herb you like.
- It is suitable for gluten intolerant and allergic people.
✅ A recipe suitable for gluten intolerant/allergic people
Organic vegetables are gluten-free. Vegetable oils, such as olive oil, do not contain any either. Butter, creme fraiche and eggs are also gluten-free.
However, if you are intolerant or allergic to gluten, I recommend replacing Beaufort with a gluten-free cheese such as Emmental, Gouda, Parmesan, cream cheese or goat cheese.
🍄 And when do you eat these vegetables?
Leeks are eaten from September to April included.
Button mushrooms can be eaten all year round!
And spinach can be enjoyed from September to May included.
💪🏼 Which eggs to choose?
Ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
😇 Storage
The problem with cocotte eggs is that they don't keep well because they harden very quickly... So enjoy them as soon as they come out of the oven!
What you can do, however, is melt your vegetables in advance and store them in an airtight container in the fridge for 24 to 48 hours, then put them in the ramekins at the last minute. All that's left is to add the crème fraîche, Beaufort and eggs.
If you make these eggs cocotte, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Mushroom and leek eggs cocotte (French baked eggs)
Ingredients
- 1 ½ cups leeks
- 2 cups mushrooms
- 2 cups baby spinach
- 1 tablespoon olive oil
- 2 teaspoons creme fraiche
- ½ cup Swiss cheese
- 4 eggs
- ⅓ tablespoon unsalted butter
- 1 teaspoon chives
Instructions
- Finely chop your leek and mushrooms, then sauté them in a hot pan over high heat with olive oil. When they start to soften, add the spinach and cook until they have reduced in volume.
- Meanwhile, butter your ramekins and cut the cheese into small cubes. In each ramekin, add the sautéed vegetables, cheese cubes, ½ teaspoon of creme fraiche, and one egg.
- Place the ramekins in a large ovenproof dish, fill it with water up to the level of the ramekins, and bake at 390°F/200°C for approximately 13-15 minutes.
- Remove the ramekins from the oven and top them with freshly chopped chives. Enjoy hot, as eggs cocotte don't wait!
Notes
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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