Eggs en Cocotte with Spinach

Ingredients

• 4 Eggs
• 3 cups Spinach
• ¼ cup crème fraîche or heavy cream
• 2 tbsp grated Gruyère
• 1 tbsp butter, plus more for the ramekins
• 1 pinch nutmeg
• Toast soldiers, for dipping
• Salt and black pepper

Method

1. Heat the oven to 375°F (190°C) and set a kettle to boil. Wilt the Spinach in the butter with salt and a whisper of nutmeg, then squeeze out excess moisture.
2. Butter two ramekins and divide the Spinach between them, making a nest in each.
3. Crack two Eggs into each ramekin, spoon crème fraîche around the yolks, and top with Gruyère and pepper.
4. Set the ramekins in a baking dish, pour boiling water halfway up their sides, and bake 12–14 minutes: whites just set, yolks still trembling.
5. Serve on saucers with toast soldiers for dipping straight into the yolks.