Baked Eggs in Mini Cocottes Recipe with Spinach and Prosciutto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy baked eggs with spinach and prosciutto in individual cocottes, topped with parmesan and parsley. A fun, elegant dish perfect for entertaining or a special breakfast, served with buttered bread for dipping.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 tablespoon butter (divided)
- 4 shallots (chopped)
- 8 oz baby spinach
- 1/4 teaspoon salt
- 3 slices prosciutto (thin)
- 6 large eggs
- 3 tablespoon heavy cream
- 1/2 cup shredded Parmesan cheese (divided)
- 2 tablespoon fresh chives or parsley (chopped, for serving)
- freshly ground black pepper (to taste)
- fire roasted bread (for serving)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1155mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 793mg
- Calcium
- 387mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1155MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.