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Spinach and Egg Cocotte

Taken from the book "Quick and Easy Express Recipes" from Carrousel

Vegetarian
Course: Main course
Preparation time: 10 minutes
Cooking time: 10 minutes

Instructions

  • 1.   Preheat the oven to 180°C (350°F)
  • 2.   Rinse, drain, and finely chop the chives. Rinse and drain the spinach.
  • 3.   Mix the sour cream and mustard in a bowl, then add the chives.
  • 4.   Divide half of the mixture into the bottom of 4 cocottes, top with spinach sprouts, and then the remaining cream. Crack 1 egg into each cocotte.
  • 5.   Bake for 10 minutes. Season with salt and pepper before serving.

Ingredients for servings

  • 4 eggs
  • 40 cl of thick sour cream
  • 2 tablespoon of mustard
  • ½ chives
  • 150 g of fresh spinach

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