A simple and comforting French classic: wilted spinach, eggs with runny yolks, and warm cancoillotte, gently baked in a water bath and served with rye bread.
Ingredients
- 200 g fresh spinach
- 2 pieces fresh eggs
- 30 g plain cancoillotte
- 1 slice rye bread
Method
- Preheat the oven to medium heat. Prepare a deep baking dish large enough to hold the ramekins.
- Wash the spinach thoroughly and drain it, leaving a little moisture on the leaves.
- Place the spinach in a hot skillet and let it gently wilt in its residual water. Stir until tender, then drain thoroughly so it does not release water during baking.
- Divide the wilted spinach between the bottom of two individual ramekins, making a slight well in the center.
- Carefully crack one egg into each ramekin, without breaking the yolk.
- Warm the cancoillotte in a small saucepan over very low heat. Stir until smooth and fluid, never letting it boil.
- Spoon the warm cancoillotte around the yolks, over the whites and the spinach.
- Place the ramekins in the deep baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins, being careful not to get any water in the eggs.
- Bake and monitor the cooking closely. Remove the ramekins as soon as the whites are just set and opaque, while the yolks remain soft and runny.
- Carefully remove the ramekins from the water bath, wipe their bases, and serve immediately with a slice of rye bread.
Nutrition
Per serving
- Energy
- 163.2 kcal
- Protein
- 12.72 g
- Carbohydrate
- 13.09 g
- Fat
- 7.15 g
- Fibre
- 2.99 g
- Calcium
- 119.78 mg
- Iron
- 3.82 mg
- Magnesium
- 57.23 mg
