Oeufs en cocotte with black garlic and toast

Preheat oven to 180C

Per person:

  • A handful of freshly washed and dried young spinach leaves
  • A little softened unsalted butter for cooking the leaves, buttering the dish in which to cook the egg and for dotting on top
  • 1 clove of Black Garlic, peeled and chopped
  • A large fresh egg
  • 2 tbsp double cream

For the Black Garlic Herb Butter

  • 150 g unsalted butter, softened
  • 5 cloves of black garlic, peeled and pounded
  • 20 gr or 2 tbs mixed chopped fresh chives, parsley and tarragon zest of a lemon
  • salt and freshly ground pepper to taste


  1. To prepare the Black Garlic Herb Butter, blend all together either using a food processor, a small blender or by hand.
  2. This can be rolled into a sausage in cling film and kept in the fridge or freezer like this and can be sliced as and when required.
  3. Butter a ramekin or French style ovenproof egg dish.
  4. Cook the spinach with a little butter in a non-stick pan with the garlic and season lightly.
  5. Arranging in the bottom of the prepared dish (draining first if necessary), leaving a space for the egg.
  6. Break the egg into the middle, seasoning with salt and pepper
  7. Spoon over the cream, dot with butter and a little grated parmesan if desired.
  8. Bake in the oven for about 7 minutes until the white is set and the yolk still runny.
  9. Serve with crusty toast soldiers spread with Black Garlic Herb Butter.

Enjoy your meal!


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