All Easy Recipes. Cook all that you can cook. Baked Eggs And Spinach
(Oeufs En Cocotte Aux Epinards)
 
What You Need:           
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  • Spinach
  • Bechamel Sauce
  • Egg
  • Butter

    • How To Cook:
    1. Wash some spinach, cook it in quickly boiling water, drain and plunge it into cold water.

    2. Drain it thoroughly, press out the cold water and chop very finely on a board with a large chopping knife.

    3. Add a little Bechamel Sauce, and reheat, then season well.

    4. Put some of the spinach into buttered cocotte dishes, then drop a raw egg into each and cover it with more bechamel sauce.

    5. Bake in a moderate oven (350°F) until the eggs are cooked and the sauce lightly browned 20 - 25 minutes.
    		 
    		 
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