Oeuf and cocotte is a classic French recipe for breakfast, cooking eggs au bain in a souffle dish (ramekin). Nice as breakfast or brunch during Easter. Oeuf cocotte recipe as Easter breakfast. Ingredients for 4 people. 200 grams of fresh spinach 4 eggs butter 2 shallots 1 clove of garlic cherry tomatoes parmesan cheese 100ml cream 4 soufflé dishes or other heat resistant dishes How to prepare. Preheat the oven to 200 ° C. Cut the shallots and press the clove of garlic. Fry this together with the spinach until the spinach has shrunk. Halve the cherry tomatoes and bake them briefly. Put a small amount of butter in the dishes and spread the spinach mixture over ...