Dairy Farmers of Canada

Coddled Eggs with Spinach

Indulge in the perfect blend of tenderly sautéed spinach, creamy richness, and eggs, topped with a sprinkle of feta in our take on the classic coddled eggs. It's destined to become a staple for decadent brunches or light dinners. Get ready for a culinary classic!

  • Prep: 10 min
  • Cooking: 20 min
Yields 2
Oeufs cocotte aux épinards


  • 3/4 cup (120 g) fresh spinach
  • 4 teaspoons (20 g) Canadian unsalted butter
  • 2 tablespoons (30 ml) Canadian cooking cream
  • 1/2 cup (50 g) Canadian feta cheese, cut into small cubes
  • 4 eggs
  • Salt and pepper, to taste
  • Parsley (optional)
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Preheat your oven to 390°F (200°C).

Sauté the spinach gently with a knob of butter, then add the cooking cream. Set aside until they cool slightly.

Thoroughly butter two ovenproof ramekins. Divide the spinach and add to the bottom of the ramekins.

Distribute the feta evenly over the spinach in the ramekins. Set some aside to sprinkle on top when baked.

Crack two eggs over the feta in each ramekin. Season with salt and pepper.

Place the ramekins in an ovenproof dish. Fill the dish with hot water until it reaches halfway up the ramekins.

Bake for about 10 to 15 minutes (20 minutes covered).

Serve hot out of the oven with crumbled fresh feta, parsley, and pepper.

Enjoy them warm with slices of toasted bread.

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