Oeufs en cocotte cu spanac cremos – rasfat frantuzesc la cuptor, simplu si spectaculos! Daca ai chef de ceva fin, dar fara batai de cap, reteta asta de Oeufs en cocotte cu spanac cremos si ricotta e exact ce-ti trebuie. Ouale se coc delicat in forme individuale, invelite intr-un strat matasos de spanac cu leurda, smantana si parmezan – o combinatie care pare scoasa din meniul unui bistro chic de pe malul Senei. Dar nu te speria, nu-i nimic complicat aici! Se face rapid, cu ingrediente prietenoase si cu un rezultat care da pe spate orice pofticios (inclusiv pe tine, garantat). Perfecte pentru un mic dejun de weekend, un brunch de impresie sau chiar o cina usoara, aceste oua coapte sunt genul de preparat care transforma o zi obisnuita intr-una memorabila. Si daca le servesti cu paine prajita unsa cu unt? E clar, nimeni nu lasa farfuria neatinsa!

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INGREDIENTE (pentru 2 portii)

• 4 oua
• 50 grame unt
• 100 grame baby spanac
• 1 legatura leurda (sau 2 catei de usturoi)
• 100 ml smantana dulce
• 50 grame ricotta
• 40 grame parmezan
• 4 felii de paine
• Sare

Intr-o tigaie incapatoare, topim 50 de grame de unt, apoi adaugam frunzele fragede de baby spanac si leurda fin tocata. Presaram un praf de sare si sotam compozitia timp de aproximativ 2 minute. Incorporam 50 ml de smantana dulce pentru gatit si continuam sa amestecam timp de 3 minute, pana cand amestecul devine omogen. Adaugam 20 de grame de parmezan ras, stingem focul si incorporam ricotta, amestecand usor pana obtinem o compozitie cremoasa si uniforma. In cazul in care nu avem leurda putem sa inlocuim cu 2 catei de usturoi.

Ungem formele termorezistente cu un strop de ulei de masline si distribuim amestecul de spanac in mod egal. Spargem cu grija cate doua oua in fiecare forma, adaugam cate 25 ml de smantana dulce si presaram cu restul de parmezan.

Asezam formele intr-o tava adanca, in care turnam apa fierbinte pana la trei sferturi din inaltimea formelor, apoi introducem totul in cuptorul preincalzit la 180 de grade Celsius, pentru 15–20 de minute, in functie de consistenta dorita a galbenusurilor.

Intre timp, ungem patru felii de paine cu unt si le prajim intr-o tigaie pana devin crocante si aurii.

Servim ouale coapte si catifelate alaturi de paine prajita cu unt, intr-un rasfat culinar care cu greu poate fi refuzat.

Detaliile video ale retetei:

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English version

Oeufs en Cocotte with Creamy Spinach

Oeufs en cocotte with creamy spinach – a simple yet spectacular French-style oven delight! Craving something elegant but totally hassle-free? This Oeufs en cocotte recipe with creamy spinach and ricotta is just what you need. The eggs are gently baked in individual ramekins, wrapped in a silky layer of baby spinach, wild garlic, cream, and parmesan – a combo that tastes like it came straight out of a chic bistro on the banks of the Seine. But don’t worry – it’s much easier to make than it sounds! Quick to whip up, with friendly ingredients and a result that will wow any food lover (yes, including you – pinky promise). Perfect for a weekend breakfast, an impressive brunch, or even a light dinner, these baked eggs are the kind of dish that can turn an ordinary day into something special. And if you serve them with buttery, toasted bread? Let’s be honest – no plate is going back to the kitchen untouched!

INGREDIENTS (for 2 servings)

• 4 eggs
• 50 grams butter
• 100 grams baby spinach
• 1 bunch wild garlic (or 2 garlic cloves if unavailable)
• 100 ml cooking cream
• 50 grams ricotta
• 40 grams parmesan
• 4 slices of bread
• Salt

In a large skillet, melt the butter, then add the tender baby spinach leaves and finely chopped wild garlic. Sprinkle with a pinch of salt and sauté for about 2 minutes. Stir in 50 ml of cream and cook for another 3 minutes, until the mixture becomes smooth and well combined. Add 20 g of grated parmesan, turn off the heat, and gently mix in the ricotta until the texture is creamy and uniform. No wild garlic? No problem – just use 2 cloves of garlic instead.

Grease individual ovenproof ramekins with a little olive oil and divide the spinach mixture evenly between them. Carefully crack two eggs into each ramekin, pour 25 ml of cream on top, and sprinkle with the remaining parmesan.

Place the ramekins in a deep baking dish and pour in hot water until it reaches about three-quarters up the sides of the ramekins. Bake in a preheated oven at 180°C for 15–20 minutes, depending on how runny or set you like your yolks.

Meanwhile, butter the bread slices and toast them in a pan until golden and crispy.

Serve the soft, creamy baked eggs with warm, buttery toast for a feel-good, irresistible meal that’s bound to steal the spotlight!

If you enjoyed this Oeufs en cocotte with creamy spinach recipe, be sure to also try Baked Eggs in Tomato Sauce, Baked Eggs in Ricotta and Prosciutto Crust or Eggs en Cocotte.

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