Miso Eggs en Cocotte

Cook time 30 Minutes
Servings 4


1 tbs. olive oil
8 fresh mushrooms, sliced (shiitake, slippery jacks, pine)
4 handfuls of baby spinach
1½ -2 tbs. light miso paste
200ml single cream
1 tbs. soy
4 eggs
Chives, finely chopped for garnish
Baguette, to serve with it

Miso Eggs en Cocotte


Preheat the oven to 180C

In a pan heat oil and sauté mushrooms until soften. Remove from the pan. Add spinach and cook for 30 second to wilt slightly. Remove from the pan and divide into 4 ramekins. Add the cream and soy to the pan and begin to heat up. Now add the miso paste and whisk in to dissolve. Once the cream has come to boil and thickened slight remove from the heat.

Add a tablespoon of miso cream to the ramekins, then crack the eggs in, scatter with mushrooms and pour a little more cream on top.

Place the ramekins into a tray and fill the tray with water to half way up the side of the ramekins. Bake in the oven for 15-20 minutes until the eggs are just set.

Serve with a scattering of fresh chives and some crunchy bread.