Microwave eggs en cocotte with ham and spinach
Two eggs baked over creamy spinach and ham with melting Swiss, the French bistro dish made in a mug in five minutes, with bread for dipping into the yolks.
- 12 min total
- 6 min hands-on
- Follow-a-recipe easy
- Serves 1
- About $2.44 a serving
- 490 calories
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 1 servings.
- 1 tsp butter
- ¾ cup baby spinach
- ¼ cup diced cooked ham
- 1 tbsp heavy cream
- 2 large eggs
- 1 slice Swiss cheese, torn into pieces
- 2 slices French bread
From your pantry
- 1 pinch salt
- 1 pinch black pepper
Each serving has about 490 calories, 31 g protein, 28 g carbs and 28 g fat, and costs about $2.44 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No baby spinach? Kale or arugula works.
- No French bread? Sourdough bread works.
Steps
Tap an underlined word for a quick explanation.
Rub the butter inside a wide microwave-safe mug or small bowl.
Pack the spinach in, cover with a plate, and microwave 45 seconds, until it .
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Timer: 45 sec
Stir the ham into the spinach, press it flat with the fork, and pour the cream over.
Crack the eggs on top side by side and prick each yolk once with the tip of the fork.
Dolly’s tip: Always prick a yolk before it goes in the microwave. Steam builds up inside and an unpricked yolk can pop.with the salt and pepper and tuck the Swiss cheese around the yolks.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Cover with a plate and microwave at 50% power for 2 minutes, then check.
Timer: 2 min
Dolly’s tip: Half power keeps the whites tender. On high they turn rubbery before the middle is done.Keep going in 20-second bursts at 50% power until the whites are completely set and the yolks have started to thicken.
Timer: 20 sec
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let it stand 1 minute, then dip the bread into the creamy spinach and yolks.
Timer: 1 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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30-minute dinners ›High-protein dinners ›What to make with eggs and spinach ›What to make with eggs and Swiss cheese ›