I knew that it would take me a little bit of time to get through the main dish I wanted to make for Easter brunch, so I prepared these little babies as appetizers – Eggs Cocotte! I’ve had and loved all kinds of baked eggs, but I’d never tried making them myself and let me tell ya, these are crazy easy to make!

You start out with a bit of spinach…

Crack an egg in each dish…

Add a little milk…

Sprinkle a little parm, salt & pepper…

Then pop it into the oven at 425 for about 6 minutes… And bam! Eggs Cocotte!

Recipe adapted from Easy Breakfasts & Brunch

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