Eggs en Cocotte
4 tbsp double cream
1tbsp chopped parsley
salt and pepper
250g spinach leaves
3 spring onions
3tbsp grated parmesan cheese
For the egg- spinach cocotte
Rinse the spinach, and put in a saucepan with only the water that clings to the leaves. Cook for about 2min until tender.
In a bowl, combine the spinach with the spring onions, cream, olives, salt and pepper.
Divide the spinach mixture among the dishes, sprinkle some cheddar cheese. Break an egg onto the spinach mixture, spoon on 1 tbsp double cream.
Sprinkle on the parmesan cheese then cook in a preheated oven.
For the egg-mushroom cocotte
Sauté the mushrooms with 2 tbsp butter
Divide the mushrooms among the dishes, sprinkle some cheese
Break an egg on top of the mushrooms.
Sprinkle with parsley.
Cook in a preheated oven.