Breakfast · French · 10 min
Oeufs Cocotte aux Épinards et Poulet Grillé (French Baked Eggs with Spinach and Herbs)
- Calories
- 549
- Protein
- 42g
- Carbs
- 62g
- Fat
- 12g
Ingredients
- 1.68 each egg
- 86 g chicken breast
- 256.4 g spinach
- 55.5 g sweet potato
- 0.42 tsp butter
- 170.9 g apple
- 0.8 pinch salt
- 0.1 tsp black pepper
Method
- 01Preheat oven to 375°F (190°C). Lightly grease an oven-safe ramekin or cocotte with butter.
- 02Sauté fresh spinach in a pan over medium heat for 1-2 minutes until just wilted. Transfer to the bottom of the cocotte.
- 03Layer diced pre-grilled chicken breast and roasted sweet potato cubes over the spinach.
- 04Create two small wells in the spinach mixture and crack the raw eggs into them.
- 05Season with cracked black pepper and fleur de sel.
- 06Bake in the oven for 10-12 minutes until whites are completely set and firm (reaching at least 160°F/71°C) and yolks are soft.
- 07Remove from oven and scatter fresh diced apples over top just before serving.
- 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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