My husband and I both enjoy the luxury of working from home. We don’t work together – he does his stuff and I take care of MFCH – but our offices are in an annexe to the house, so the commuter ride takes about 5 seconds!
I consider, when the job allows, working from home is one of today’s biggest luxuries. No time wasted in traffic, with the flexibility to work as early or as late as I wish.
It also means that we get to have lunch together each day. And although we like to take a moment to prepare a light meal and sit down to eat together, it’s never a very long affair, so I’m always looking for delicious and healthy ideas for our plates.
Eggs tend to be a good option. A quick omelette, hard boiled with mayonnaise and asparagus, and sometimes, when I want something pretty, I like to bake them in an adorable mini-cocotte (which we offer in our MFCH boutique!).
This recipe for “Oeufs Cocotte” – with spinach, pumpkin, mushrooms & feta, and polenta soldiers – is from the March/April 2020 edition of MFCH Magazine (which you can still purchase in digital version!); it is tried and tested and one that I love. The photos and styling are by the very talented contributor, Elise Dumas.
- 4 large organic eggs
- 4 tsp olive oil
- 60 g strained feta
- 4 brown or white mushrooms
- 350 g pumpkin
- 4 handfuls spinach
- 1 handful chopped mint leaves
- 2 tbsp chopped chives
- 1 cup pre-cooked polenta
- 4 cups water
- 3 tbsp olive oil
- 1 large pinch dried thyme
- Guérande salt and pepper
Preheat the oven to 180°C (350°F).
Wash, peel and finely chop the vegetables.
Put the chopped pumpkin in an oven dish and roast with one tbsp olive oil. Once cooked, set to one side.
Boil a pot of salted water. Slowly add in the polenta, mixing regularly to remove lumps. Once cooked (it should stick to the spoon a little), pour the polenta into a dish, spreading it out evenly. Chill, then chop into soldiers with a knife.
In an oven dish lined with baking paper, add the soldiers, making sure there’s enough space between each. Sprinkle on the oil, salt, pepper and thyme. Cook until golden. Set to one side.
Add the vegetables to an egg mold or oven-proof dish, and crack the eggs over them. Leave the fresh herbs for garnishing.
Sprinkle on the feta cheese, salt, pepper and a splash of olive oil. Put the dish or ramekins in a water bath, leaving enough time for the egg whites to cook (around 10 to 15 minutes). Reheat the soldiers. Put the casserole under the grill for a few minutes to brown the feta and eggs.
Top with the chopped herbs and serve.