Q: What is a Bain Marie?

A: Bain Marie is a water bath used to gently cook dishes like baked eggs or creme brulee. It involves placing the cooking container in a larger dish filled with hot water, ensuring even cooking and preventing the eggs from becoming rubbery.

Q: How can I tell if my baked eggs are cooked?

A: Cook until the egg whites are just set. For soft yolks, bake for 12-15 minutes; for harder yolks, bake for 15-20 minutes. Keep in mind that oven temperatures may vary, so keep an eye on them to achieve your desired doneness.

Q: What are the best dishes for baked eggs?

A: The best dishes for baked eggs are deep ramekins, mini casserole dishes, or oven-safe jars. These containers ensure even cooking and a beautiful presentation.

Baked Eggs with Sautéed Mushrooms (Oeufs en Cocotte)

Name: Baked Eggs with Sautéed Mushrooms (Oeufs en Cocotte)
Prep time: PT-482575H42M20S
Cook time: PT-482575H42M20S
Total time: PT-482575H42M20S
Yield: 4
Cuisine: French
Ingredients: 2 tbsp Butter, plus extra to grease; 250g White Button Mushrooms or Portabellini Mushrooms, sliced; 100g (2 cup) Baby Spinach, washed; 4 large Free Range Eggs; 125 ml (½ cup) Cream; 6 tbsp Parmesan Cheese, grated; Salt and Freshly Ground Black Pepper; 2 - 3 tbsp Fresh Chives, chopped

Description

Discover how to make these Baked Eggs with Sautéed Mushrooms and Spinach, a simple and delicious French-inspired dish perfect for breakfast or brunch (or even dinner). Learn expert tips, variations, and make-ahead instructions for stress-free entertaining.

Ingredients

2 tbsp Butter, plus extra to grease

250g White Button Mushrooms or Portabellini Mushrooms, sliced

100g (2 cup) Baby Spinach, washed

4 large Free Range Eggs

125 ml (1/2 cup) Cream

6 tbsp Parmesan Cheese, grated

Salt and Freshly Ground Black Pepper

2 - 3 tbsp Fresh Chives, chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 180°C (350°F).

2. Saute The Mushrooms and Spinach: Heat the butter in a medium pan over medium heat. Saute the mushrooms until golden, add the spinach and wilt. (Drain off any excess moisture) Season with salt and pepper.

3. Assemble: Butter 4 deep ramekins, mini casseroles or oven-safe jars. Divide the mushroom and spinach mixture between the ramekins. Gently pour over a quarter of the cream into each ramekin. Crack in an egg on top, sprinkle over the parmesan cheese and season with salt and pepper.

4. Bake: Pop the ramekins into a deep oven safe casserole dish or roasting tin. Pour in enough boiling water into the dish or roasting tin to come about half way up each ramekin. Bake for 15 - 20 minutes until the eggs are just set.

5. Serve and Enjoy! Carefully dry the ramekins off. Garnish with chopped chives and serve with your favorite bread.

Notes

Storage Instructions

Best Straight from the Oven: Enjoy this dish fresh for the best taste and texture.

Fridge: Store leftovers in the refrigerator for 1-2 days in an airtight container.

How to Reheat Baked Eggs: Reheat slowly in a low oven for the best results. Alternatively, use a microwave for 1-2 minutes, though it will affect the texture.

Make Ahead Instructions: Perfect for brunch parties—prep and mostly assemble the night before, crack in the eggs and add the cream, bake in the morning for stress-free entertaining.

Prep Time: 10 - 15 minutes
Cook Time: 15 - 20 min
Category: Breakfast
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 228
Sugar: 2.1 g
Sodium: 371.6 mg
Fat: 18.6 g
Carbohydrates: 4.1 g
Protein: 12.4 g
Cholesterol: 224.6 mg