Oeufs en Cocotte with Crème Fraîche & Herbs

The most elegant five-ingredient dinner in the French repertoire. Eggs baked in a bain-marie over wilted spinach and crème fraîche, finished with fresh tarragon. Silky whites, warm flowing yolks, toasted baguette for dipping. The perfect end to the week. ← Back to Week 5: French Bistro — Market Basket Series Ingredients 8 eggs (2 per person) 4 tbsp crème fraîche (or sour cream) 2 cups fresh baby spinach, roughly chopped 3 cloves garlic, minced 2 tbsp unsalted butter, plus extra for greasing ramekins 2 tbsp fresh tarragon, chopped 2 tbsp fresh flat-leaf parsley, chopped Salt and black pepper to taste Baguette slices, toasted, to serve Instructions Preheat oven to 375°F (190°C). Bring a full kettle of water to a boil. Melt butter in a small skillet over medium heat. Add garlic and cook for 1 minute until fragrant. Add spinach and cook for 2 minutes until just wilted. Season with salt and pepper. Remove from heat. Butter four individual ramekins (6 oz) generously. Divide the wilted spinach evenly among the ramekins. Add 1 tablespoon of crème fraîche to each ramekin, spreading gently over the spinach. Crack 2 eggs carefully into each ramekin — keep the yolks intact. Season with salt and pepper. Place ramekins in a deep baking dish or roasting pan. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. This is the bain-marie. Carefully transfer to the oven. Bake for 12–15 minutes until the whites are just set and the yolks are still runny. Check at 12 minutes — the eggs will continue to cook slightly after removal from the oven. Remove ramekins from the water bath using tongs or a folded tea towel. Scatter fresh tarragon and parsley over each ramekin. Serve immediately with toasted baguette slices for dipping. Chef’s Notes 🛁 The Bain-Marie The bain-marie — a water bath — is what makes oeufs en cocotte possible. It surrounds the ramekins with gentle, even heat that sets the whites slowly without overcooking them or scrambling the yolks. Without it, the eggs would cook unevenly and the whites would be rubbery before the yolks had a chance to warm through. It sounds technical but it’s simply a baking dish with hot water in it. ⏱️ The Timing Window The difference between a perfectly runny yolk and a fully set one is about 2 minutes in the oven. Start checking at 12 minutes by gently shaking a ramekin — the whites should be set with no jiggle, while the yolk should still move like a soft wave. If in doubt, pull them early. They will carry over in the ramekin for another minute or two on the way to the table. Room-temperature eggs cook more evenly than cold ones straight from the fridge — take them out 15 minutes before you start. 🌿 The Tarragon Fresh tarragon is the herb that makes this dish unmistakably French. Its anise-like flavour is subtle but distinctive, and it has a particular affinity for eggs. If you can’t find fresh tarragon, fresh chives or flat-leaf parsley are the best alternatives — avoid dried tarragon, which loses almost all of its character in the drying process. 🍳 Make It Heartier If you have any remaining chicken, lentils, or roasted vegetables from the week, add a spoonful beneath the crème fraîche before cracking in the eggs. This is the Market Basket approach at its most satisfying — the last of the week’s ingredients folded into something that feels entirely intentional rather than improvised. Substitutions Use sour cream in place of crème fraîche Swap tarragon for chives, dill, or flat-leaf parsley Add a few halved cherry tomatoes to the spinach base Stir a pinch of smoked paprika or chilli flakes into the crème fraîche for warmth If you don’t have ramekins, a muffin tin works — reduce bake time by 2–3 minutes This Recipe Is Part Of 🍽️ Week 5: French Bistro — Market Basket Series Shop once, cook five. See the full week plan and shopping list.

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