Breakfast · French · 15 min
Oeufs en Cocotte with Wilted Spinach and Grilled Chicken
- Calories
- 426
- Protein
- 44g
- Carbs
- 26g
- Fat
- 16g
Ingredients
- 2 each egg
- 105 g chicken breast
- 60 g quinoa
- 42 g spinach
- 172 g red bell pepper
- 1 tsp butter
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 tbsp chives
Method
- 01Preheat the oven to 375°F (190°C). Grease two small ramekins with the butter.
- 02In a bowl, toss the warm cooked quinoa with diced red bell peppers and chopped fresh baby spinach. Season with half of the sea salt and cracked black pepper.
- 03Divide the quinoa and vegetable mixture evenly between the two ramekins, lightly pressing down and forming a small well in the center of each.
- 04Crack one raw egg into the center well of each ramekin. Arrange the pre-grilled diced chicken breast around the outer edges of the eggs.
- 05Place the ramekins in a deep baking dish. Carefully pour boiling water into the dish around the ramekins until it reaches halfway up their sides to create a water bath (bain-marie).
- 06Bake for 12 to 15 minutes, until the egg whites are fully opaque and set, reaching a safe minimum internal temperature of 160°F (71°C), while yolks remain warm and soft.
- 07Carefully remove ramekins from the water bath, sprinkle with remaining sea salt, cracked black pepper, and fresh chopped chives, and serve immediately.
- 08Cook the chicken until the chicken reaches an internal temperature of 165°F (74°C) in its thickest part before serving. Cook the egg until the egg reaches an internal temperature of 160°F (71°C) in its thickest part before serving.
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