Servings: persons
Small breakfast cocottes with eggs, spinach, tomato, and mozzarella
Try these easy small cocottes with eggs, spinach, tomato, and mozzarella
You make them by mixing vegetables and cheese with eggs, milk, and spices, then just pour into small bowls, add another egg on top, and into the oven…
Equipment
- 2 Bowl ovenproof, approximately 8 cm
Ingredients
- 8-10 pcs. Cherry Tomatoes
- 2 handfuls Fresh spinach or kale
- 1/2 pcs. Buffalo Mozzarella
- 3 pcs. egg
- 50 gram milk
- Salt and Pepper
Instructions
- Cut tomatoes into small cubes, finely chop spinach, and cut mozzarella into cubes. Put in a bowl along with one egg, the milk, and salt/pepper – stir well.
- Divide the mixture into 2 small ovenproof bowls (mine are about 8 cm in diameter) and crack another egg into each bowl.
- Bake in the oven for 20-30 minutes. If baked for 20 minutes, the egg on top will still be runny when you cut into it, and at 30 minutes it will be fully cooked – do what you prefer.
- Serve with a good bread on the side.