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Eggs en Cocotte

Eggs en Cocotte

Healthy Point

Cream, butter and cheese combine with eggs and baked for a rich twist. Scoop everything up with toasted bread for the ultimate breakfast!
Eggs with cream, butter and cheese baked in a ramekin

Eggs en Cocotte

20 minutes

Eggs en Cocotte


  • 1 tbspButter
  • 1 tbspOlive Oil
  • 2 cupsSpinach
  • 2 clovesGarlic
  • To Taste Salt and Pepper
  • 2 tbspHeavy Cream/Milk
  • 1 cupGrated Cheddar Cheese – 1 cup
  • 4Eggs
  • 2-4 slices White Bread, cut into strips



Preheat the microwave oven. Touch CONVECTION, swipe the slider bar to select 180 ̊C, touch the Set key and touch START. Coat the inside of 2 ramekins with butter. Toast the white bread for 5 minutes.

Eggs en Cocotte


Using a medium saucepan, heat oil over medium heat. Add garlic and spinach and sauté until spinach is wilted. Season with salt and pepper. Place spinach and garlic around the bottom of the ramekin, making a well in the centre.

Eggs en Cocotte


Pour 1 tablespoon of heavy cream into the ramekin and top with 1⁄2 cup of cheese. Crack 2 eggs on top and season with salt and pepper. Place ramekins on the microwave tray and put into the preheated microwave oven.

Eggs en Cocotte


Bake for 8 minutes at 180°C and then grill for 3 to 5 minutes. Remove from the microwave oven and serve with the toast.

Eggs en Cocotte

Tips: You may substitute the spinach with other breakfast items such as turkey bacon or ham.

Steam Convection Oven