Cocotte eggs with spinach and sour cream

Easy to prepare and at the same time delicious dish that will add a pleasant variety to breakfast - cocotte eggs with spinach and sour cream. Scrambled eggs baked in portioned cocotte tins on an appetizing "pillow" of sour cream and spinach turns out to be incredibly tender. Simple and beautiful!

Ingredients

• Eggs - 4 pcs.
• Spinach - 1 bunch (about 100 g)
• Sour cream 20% - 100 g (4 tablespoons)
• Ground nutmeg - to taste
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for lubricating molds) - 1 tbsp. a spoon

Directions

1. Prepare your ingredients.
2. Since cocotte eggs are cooked quickly enough, it is best to turn on the oven right away and warm up to a temperature of 180-200 C.
3. You will also need boiling water for cooking - bring about 1-1.5 liters of water to a boil.
4. Prepare baking dishes - I have small ramekins with a diameter of 9 cm and a height of about 5 cm, but small cocotte makers or portion molds will also work. Lubricate the bottoms and inner walls of the molds with a thin layer of vegetable oil using a cooking brush. Place the tins in a deep baking dish.
5. Rinse a bunch of spinach, shake off excess water. Chop the spinach leaves with a knife.
6. Divide the spinach into the prepared tins.
7. Add about a pinch of nutmeg, salt and ground pepper to each mold.
8. Place 1 tbsp each on top of the spinach. a spoonful of sour cream.
9. Break an egg into each mold.
10. Gently pour boiling water into the form in which the cocotte makers are. Cocottes should be submerged 2/3 of their height.
11. Send the mold to the oven, preheated to 180 degrees, for about 10-15 minutes.
12. Cocotte eggs with spinach and sour cream are ready.
13. Bon Appetit!