Author Topic: EGGS EN COCOTTE WITH SPINACH  (Read 6117 times)

Offline judydawn

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 39957
    • View Profile
EGGS EN COCOTTE WITH SPINACH
« on: August 03, 2009, 02:01:29 am »
50g gruyere cheese
40g butter
200g spinach, fresh
pinch salt, plus some extra
700g water
4 eggs, at room temperature
pepper, to taste
100g bread, toasted, cut into fingers

Place gruyere cheese into mixing bowl, chop 4 sec/speed 5, transfer into a bowl and set aside.
Place 30g butter, spinach and salt into mixing bowl, cook 10 mins/reverse/speed 1 with inclined measuring cup.  Remove and set aside.
Place water into mixing bowl, heat 6 min/100oc/speed 1.  While cooking, divide spinach into 4 small buttered aluminium moulds and sprinkle gruyere cheese on top.  Break open eggs, place one into each mould and season with salt and pepper to taste.  Place moulds into varoma receptacle.
Place varoma into position, steam 8min/varoma/speed1.
Serve eggs with bread fingers.
Variation - instead of spinach divide half of cheese into 4 buttered moulds.  Break open eggs & place one into each mould and season with a pinch of herb salt.  Place diced ham onto eggs around the egg yolk, sprinkle remaining cheese onto it and place into varoma receptacle.

From Full Steam Ahead cookbook.   I see no reason why you couldn't use ceramic pots instead of aluminium.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline whisks

  • Jr. Member
  • **
  • Posts: 53
    • View Profile
Re: EGGS EN COCOTTE WITH SPINACH
« Reply #1 on: August 03, 2009, 02:42:50 am »
my preference would be to use ceramic over aluminium; aluminium is reactive with some food substances...doesn't it react with the sulphur in eggs? and spinach? someone correct me if i'm wrong.

Offline Thermomixer

  • Hero Member
  • *****
  • Posts: 8369
    • View Profile
    • Thermomixer
Re: EGGS EN COCOTTE WITH SPINACH
« Reply #2 on: August 03, 2009, 02:48:01 am »
Hi Jd - thanks for typing this up.

I have used the little ceramic moulds and have photos somewhere ??  I prefer them in the ceramic moulds because you can serve them onto plate and it looks good.

Beware though - in the ceramic bowls they will keep cooking, so remove from the Varoma a little earlier.
Thermomixer in Australia

http://thermomix-er.blogspot.com/ - my blog

http://thermomixmagic.blogspot.com/ - our joint blog in Oz - please feel free to join us.

Offline brazen20au

  • Hero Member
  • *****
  • Posts: 2848
    • View Profile
    • brazen's culinary adventures
Re: EGGS EN COCOTTE WITH SPINACH
« Reply #3 on: August 03, 2009, 02:49:08 am »
aluminium is just evil stuff full stop!
Karen in Canberra :)
Mum to 3 including one with Coeliac Disease and 2 with autism, aiming for a paleo / AIP diet
My Cooking Blog
Thermomix Magic Group Blog

Offline Thermomixer

  • Hero Member
  • *****
  • Posts: 8369
    • View Profile
    • Thermomixer
Re: EGGS EN COCOTTE WITH SPINACH
« Reply #4 on: August 03, 2009, 02:53:36 am »
I have made this type of dish without the recipe from FSA - but I put the raw baby spinach leaves in ceramic dishes that had been buttered and then placed eggs onto the bed of leaves.

You may not have to cook the spinach first.
Thermomixer in Australia

http://thermomix-er.blogspot.com/ - my blog

http://thermomixmagic.blogspot.com/ - our joint blog in Oz - please feel free to join us.