Oeufs cocotte (baked eggs in ramekins) are a comfort-food favorite in France. Here, we’ve improved on the idea by adding a bed of potatoes and mushrooms that turns the homey dish into a hearty meal.
- 1 lb. baby potatoes
- 1 Tbs. olive oil
- 2 cups sliced shitake mushrooms (4 oz.)
- 1 cup sliced cremini mushrooms (2 oz.)
- 1 small onion, thinly sliced (1 cup)
- 2 cups baby spinach (2 1/2 oz.)
- 1 2/3 cups prepared creamy portobello mushroom soup
- 1 cup shredded fontina cheese (4 oz.)
- 4 large eggs
Place oven racks in center and top positions, and preheat oven to 400˚F. Coat four 1-cup ramekins with cooking spray.
Microwave baby potatoes on high power 8 minutes, or until just fork-tender.
Meanwhile, heat oil in large non-stick skillet over high heat. Add mushrooms and onion, and season with salt and pepper, if desired. Cook 5 minutes, or until onions are softened and mushrooms start to turn golden. Stir in spinach and soup; cook 2 minutes, or until soup is bubbling around edges of pan and spinach is wilted.
Lightly mash potatoes with potato masher or large serving fork. Divide among ramekins. Scatter half of cheese over potatoes; pour soup mixture on top. Scatter remaining cheese on top. Crack 1 egg over cheese in each ramekin.
Bake on center rack 13 to 15 minutes, or until bubbly. (Eggs will not be fully cooked.) Transfer pan to top rack, and increase oven heat to broil; broil 1 to 2 minutes, or until egg whites are firm and yolks are still runny. Season with salt and pepper, if desired.
- Calories: 306
- Carbohydrate Content: 32 g
- Cholesterol Content: 202 mg
- Fat Content: 14 g
- Fiber Content: 4 g
- Protein Content: 15 g
- Saturated Fat Content: 5 g
- Sodium Content: 733 mg
- Sugar Content: 3 g