Oeufs en cocotte florentine (Eggs in ramekins with spinach)

Ingredients

• 2 pounds fresh spinach in bulk or 1 10-ounce package fresh spinach in plastic
• 5 tablespoons butter
• 3 tablespoons finely chopped shallots
• ¼ cup chopped scallions or green onions
• Salt to taste, if desired
• Freshly ground pepper to taste
• ⅛ teaspoon freshly grated nutmeg
• ¾ cup heavy cream
• 2 tablespoons freshly grated Parmesan cheese
• 12 eggs
• French bread or buttered toast

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    394 calories; 32 grams fat; 16 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 19 grams protein; 441 milligrams cholesterol; 350 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. Preheat oven to 400 degrees.
2. Pick over the spinach and remove all tough stems and blemished leaves. If necessary, rinse the spinach well and drain it. Pat dry. Chop the spinach leaves coarse- fine. There should be about eight cups loosely packed.
3. Heat two tablespoons of the butter in a saucepan, and add the shallots and scallions. Cook, stirring, briefly and add the chopped spinach. Add salt, pepper and nutmeg. Cook, stirring, until the mixture is wilted, about two minutes.
4. Add the cream and bring to the boil. Cook, stirring, about five minutes. Stir in the cheese and remove the mixture from the heat. There should be about two cups.
5. Lightly grease 12 ramekins, about 1 1/2 inches deep and 3 inches in diameter, with the remaining three tablespoons of butter. Sprinkle the bottoms with salt and pepper.
6. Spoon an equal portion of the spinach mixture into the bottom of each ramekin, but reserve a small portion to use as garnish. Keep it warm.
7. Break one egg into each ramekin and sprinkle lightly with salt and pepper. Arrange the ramekins in a baking dish and pour boiling water around them. This will keep them from baking too rapidly. Bake 10 to 12 minutes. When cooked, the whites should be firm and the yolks liquid or just starting to firm. Do not overcook.
8. Spoon a little of the remaining spinach mixture on top of each serving. Serve two to each guest along with French bread or buttered toast. The traditional method of serving dishes in ramekins is to cover a small plate with a napkin, then place the ramekin on the napkin. Provide each guest with a salad fork and a small spoon.

40 minutes