Creamy, Herbaceous, Irresistible

Straight from Kayla’s Kitchen: Long-time Lange Hospitality Associate and resident kitchen perfectionist, Kayla has been obsessed with perfecting this French-inspired gem. Think œufs cocotte — elegant eggs baked in crème, infused with aromatics and richness — elevated with her signature touch: garlic-kissed sautéed spinach, a fresh herb punch, and a triumvirate of Parmesan, Pecorino, and Mimolette that melts into every bite. The result? Brunch turned into culinary poetry — rich, creamy, and utterly hypnotic.

SHOP CHARDONNAY
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Recipe

INGREDIENTS

  • 4 large eggs

  • 1 cup crème fraîche (sub heavy cream if you want extra silk)

  • 1 tbsp olive oil

  • 1 tbsp unsalted butter

  • 1 small shallot, thinly sliced

  • 2–3 cloves garlic, minced

  • 4 oz fresh spinach (about 4 cups loosely packed)

  • 1 tsp fresh thyme (or a mix of parsley/tarragon)

  • Salt & freshly cracked black pepper

Cheese Trio:

  • ¼ cup finely shredded Parmesan

  • ¼ cup finely shredded Pecorino

  • ¼ cup finely shredded Mimolette

Instructions

  • Heat the oven: Preheat to 350°F (175°C) and lightly butter or oil four individual ramekins.

  • Sauté aromatics: In a skillet over medium heat, warm olive oil with butter. Add shallot and garlic, cooking until soft and fragrant. Toss in the spinach with a pinch of salt and pepper; sauté until just wilted. Stir in fresh herbs, then remove from heat.

  • Build the cocottes: Divide the spinach mixture evenly among the ramekins. Spoon about 2–3 tbsp of crème fraîche into each (richness first). Crack one egg into each ramekin, then sprinkle the Parmesan, Pecorino, and Mimolette on top.

  • Bake in a water bath: Set ramekins in a baking dish. Carefully pour hot water into the dish until it reaches about halfway up the sides of the ramekins; this water bath (bain-marie) keeps the eggs tender and custardy. Bake 12–16 minutes — shorter for runny yolks, longer for soft-set whites with creamy centers.

  • Finish & serve: Carefully remove from the oven and water. Sprinkle with extra herbs and another crack of pepper if you like. Serve immediately with toasted baguette or rustic sourdough for dipping — because those yolks are begging for it.