Egg, spinach and prosciutto cocotte

Ingredients

For 1 serving

• Eggs2
• Spinach100 g
• Prosciutto20 g
• Bread30 g
• Extra virgin olive oil3 g
• Black pepperto taste

Contains: gluten, eggs,

Method

1. Preheat a conventional oven to 190 °C. Wash the spinach, drain it well and remove the toughest stems.
2. Heat the oil in a pan over medium heat and wilt the spinach for 2–3 minutes, stirring, until it has shrunk down; don't salt it, the prosciutto is already salty.
3. Cut the prosciutto into thin strips. Put the spinach in a cocotte or small baking dish, scatter the prosciutto over it, make two hollows and crack the eggs into them.
4. Bake for 12 minutes, until the whites are opaque and set and the yolks still soft.
5. Meanwhile, toast the bread. Finish the cocotte with a grind of black pepper and serve with the bread.