Spinach and Crème Fraîche Coddled Eggs

Spinach and Crème Fraîche Coddled Eggs

Courtesy of Irene Matys

Local eggs, mega flavour! That’s how we feel, and what we taste, when we prepare these Spinach and Crème Fraiche Coddled Eggs, made with fresh, locally-laid Conestoga Farms Organic eggs. Garnish with green onions & chilli flakes, if desired, and serve with toasted sourdough bread. Mmmm, egg-cellence!

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Prep Time 30

Cook Time 10

Course Breakfast

Servings 4

Ingredients

2 tbsp unsalted butter + extra for buttering ramekins
1 large shallot minced
1/2 cup low sodium chicken stock
1 cup crème fraîche
4 cup spinach roughly chopped
1/2 tsp salt
1/2 tsp fresh ground pepper
4 Conestoga Farms Organic eggs

Garnish

Green onions thinly sliced
Dry chilli flakes optional

Instructions

Preheat oven to 400 F. Lightly butter four 1 cup oven proof ramekins.
Heat a large sauce pan over medium heat. Add 2 tablespoons of butter and shallots. Cook stirring occasionally until shallots have softened, about 2-3 minutes.
Add chicken stock and bring to a boil. Cook for 2 minutes until stock has reduced by half.
Add the crème fraîche and stir until brought to a boil. Reduce heat and simmer for 2 minutes.
Add spinach to the cream mixture and season with salt and pepper. Let simmer until spinach has slightly wilted, about 2 minutes.
Divide mixture amongst the 4 buttered ramekins and crack an egg in each of the centre of the ramekins.
Place the ramekins in a roasting pan and fill with enough hot water to come halfway up of the ramekins.
Place in preheat oven on the middle rack and bake for 8 to 10 mins until eggs have cooked to your prefer doneness.
Garnish with green onions and chillies if using. Serve with toasted sourdough bread cut into soldiers.

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