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Oeufs d´epinards
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Trust us, these luscious, creamy little spinach and egg casseroles are a snap to make. This dish can be customized to what you have on hand. Try arugula instead of spinach, brie instead of boursin, basil instead of rosemary… you get the idea. While the bain marie (cooking in a pan of water) seems complicated, it’s not. It is, however, essential to ensuring the eggs cook softly and slowly. Just use caution when removing the hot pan from the oven! 
makes 2

Ingredients

Oven-proof ramekins
2 eggs
3 handfuls baby spinach
Olive oil
2 tablespoons Boursin herb-garlic cheese
1 teaspoon chopped, fresh rosemary
2 tablespoons grated Cheddar
salt and pepper
butter or oil for greasing ramekins
toast 

 

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Oeufs d´epinards
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Directions

1.    Preheat oven to 400° F and grease ramekins.  
2.    Wilt spinach in some olive oil over medium heat. Divide between 2 ramekins.
3.    Put a tablespoon of Boursin on top of the spinach in each dish
4.    Crack egg and place on top of spinach and Boursin in each dish
5.    Sprinkle with chopped rosemary, salt and pepper to taste then top each dish with grated Cheddar. 
6.    Bake in a bain-marie in the oven for 12-15 minutes. Watch carefully and remove just when egg yolks are set and whites are no longer translucent. They will continue cooking a bit when you remove them from the oven. 
7.    Carefully remove ramekins from the bain marie. Serve with toast points to scoop up the creamy egg and spinach! 

 

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