Eggs are one of my favourite nutritional foods!! They’re a complete protein and contain a rich amount of sulphur, which helps our livers to detoxify.  I also love how eggs are a perfect complement to just about anything savoury.  You can add almost any vegetable to this dish that’s lingering in your fridge – and it’s as wonderful for dinner as enjoying for breakfast!  

‘En cocotte a Provencale’ is simply a French term for baking in a gratin dish.  It’s a different way to cook than the more well-known ‘En cocotte’ – whereby a small ramekin is placed in a baine-marie (water bath).  Eggs are a wonderful option to bake within a gratin dish – and this helps to simplify preparation. 

Here's a recipe that serves 2

1 tablespoon of coconut oil
1/2 onion
1 cup of spinach
4-5 garden tomatoes
3 tablespoons of goat's cheese
4 eggs
1/2 cup of almond milk
salt and pepper to taste

1. Heat oven to 220 Celsius or 375 Farhenheit.
2. In a small pan, heat coconut oil over medium-low heat. Add the onion and cook for 5 minutes , until softened.
3. Add the spinach and cook another 2-3 minutes until it has softened too.
4. Now it’s time to fill the cocotte!  Layer the spinach mixture, eggs, and goat’s cheese into a gratin dish.
5. Carefully, crack in the eggs in order to not break the egg yolk.

6.   Top with almond milk (you may need a little more or less depending upon your dish).

7.   Sprinkle with salt & pepper.  Cook for 15-12 minutes; yolks should still be a little runny.

Enjoy with some crusty toast for dipping!