Make this: Brasserie's eggs en cocotte

Reader Sandy Zub put in a request for one of Brasserie’s classic brunch dishes, a luxurious blanket of warm, creamed spinach studded with bacon and a pillow of delicate, barely-set baked eggs. Yeah, those eggs en cocotte have given us reason to crawl out of bed on more than one occasion. Now we can enjoy these French oeufs while wearing our pajamas.

---

EGGS EN COCOTTE
Courtesy of Brasserie’s Nick Blue
8 SERVINGS

2 lbs. bacon, medium dice
2½ lbs. spinach, washed and dried 
1 Tbsp. vegetable oil
8 cups heavy cream, divided
16 eggs, divided
Kosher salt and freshly ground black pepper to taste
Fresh chives, chopped, to garnish

• Preheat the oven to 350 degrees. Scatter the diced bacon on a sheet pan and bake 15 minutes, tossing every 5 minutes. Drain on paper towels and set aside. Leave the oven on. 

• In a large pan, heat the vegetable oil. Add the spinach and saute until wilted, 1 to 2 minutes. 

• Divide the spinach and bacon evenly between 8 6-inch cast-iron skillets or place in 1 large, deep cast-iron skillet. Pour 1 cup heavy cream into each skillet (If using 1 large skillet, pour all 8 cups into the skillet.) and bring each to a simmer over medium heat. 

• Once simmering, crack two eggs into each skillet and season with salt and pepper. (If cooking in a single skillet, crack all 16 eggs over the top.) Bake about 6 minutes, until the egg white is almost set. Then, switch the setting to broil. Broil for a few minutes, until lightly browned. Garnish with chives and serve.