Per two eggs: 100g spinach, 50g manchego, 1 clove garlic, nutmeg, black pepper, bread.
Eggs en cocotte are essentially baked eggs with STUFF, which let's be honest is a scrumptious concept. When topping food with a poached egg, the yolk is the best part - a luscious creamy puddle of sauce - and the white is merely a boring flavourless shell so I like to take the opportunity to sex up the white of an egg, then put it back together again as above. Spinach, nutmeg, cheese, garlic... what is not to love?
1) Chop the spinach (or blitz it in a food processor) and sautee it in a pan along with the crushed garlic. Give it a good squeeze to make sure there is no excess spinachy juice, then grate in the manchego and season with black pepper and nutmeg.
2) Separate the egg white from the yolk and whisk the white lightly into the spinach mixture until just combined. Decant into ramekins and then add one yolk per ramekin.
3) Sit the ramekins in a baking tray filled with boiling water and bake in the oven at gas mark 5 for 8-10 minutes (until the white barely wobbles).
Serve with dippy bread and revel in the lusciousness!