breakfast light meals simple meals Vegetarian

Eggs en cocette with spinach, mushrooms and parmesan

May 4, 2014

It’s been awhile between blog posts. April was a month where ‘life happened’, it was tough. A good friend lost her beautiful daughter in a tragic accident, bearing witness to this has been heartbreaking. Then a nasty flu virus hit me and it was hard to overcome. Now it’s May and my youngest son and I have been staying in a remote part of New Zealand (by the sea) for ten days of R&R. It’s been very peaceful and we are ready to head home again in a couple of days.

This morning I felt like eggs with a difference for breakfast so decided to try eggs en cocette with spinach and mushrooms. This was so delicate and beautiful to eat – undoubtedly the best eggy breakfast!

IMG_8093b IMG_8100b

INGREDIENTS (for two servings)
2 organic eggs
1/2 red onion, finely chopped
1 garlic clove, finely chopped
2 large mushrooms, chopped
120g of baby spinach leaves
4 tablespoons of cream
2 tablespoons of parmesan, grated
2 tablespoons of parsley, finely chopped
Pinch of nutmeg
1 tablespoon of olive oil
Knob of butter
Salt and pepper

Pre-heat the oven to 200 degrees celsius. Grease 2 ramekins with butter. Gently pan fry the onion, garlic and mushrooms in olive oil and butter until the onion is soft. Add the spinach leaves and stir through til wilted (about a minute). Remove from the heat add the nutmeg and cool. Once cool, drain off any excess liquid and chop. Add half of the spinach mixture to each ramekin. With a spoon press the spinach to make a well in the middle and spread up the sides of the ramekin. Break an egg into each one. Add two tablespoons of cream to each ramekin, sprinkle each with one tablespoon of parmesan. Sprinkle each with half the parsley then season with salt and pepper.

Place the egg ramekins in a larger oven proof dish, pour boiling water into the dish till the level is half way up the sides of the ramekin. Place carefully in the oven and bake for 15 minutes for soft eggs. Remove carefully, garnish with parsley and serve. So tasty.



IMG_8128b Beautiful bougainvillea in flower where we are staying.

photob Waihau Bay, East Cape, New Zealand.

Print Friendly, PDF & Email


  • Reply Joanne knight May 4, 2014 at 1:19 am

    So nice to see you back. I was wondering where you were!

    • Reply sheryln May 4, 2014 at 2:39 am

      Thanks Joanne! Nice to be back here 🙂

    Leave a Reply