Keep a close eye on the eggs while they're cooking as you want to dunk the prosciutto fingers into the yolks while they are still runny. I prefer frozen chopped spinach to frozen leaf spinach as it is already in purée form.

Ingredients

FOR THE PROSCIUTTO FINGERS:

6 slices prosciutto, halved lengthways

6 grissini or breadsticks

FOR THE EGGS EN COCOTTE:

Small knob of butter

400g frozen chopped spinach

6 tablespoons crème fraiche

2 tablespoons finely-chopped chives

Salt and freshly ground black peppper

6 free-range eggs

45g Cheddar cheese, finely grated

Method

For the prosciutto fingers, wrap 2 strips of prosciutto ham around each grissini finger and set aside.

Heat the oven to 180°C/mark 4. Butter 6 ramekins or similar-sized ovenproof dishes. Place the frozen chopped spinach in a saucepan and cook over a low heat, stirring, until the spinach has melted into a purée. Turn up the heat and cook the spinach until there is no watery residue. Remove from the heat and stir in 5 tablespoons of the crème fraiche and the chopped chives. Season well.

Spoon the spinach purée into the base of each ramekin; crack the egg into each one. Mix the grated cheese with remaining tablespoon of crème fraiche. Carefully place a small amount of the cheese mixture on top of the eggs. Place the ramekins in a roasting tin and pour in enough boiling water to come halfway up the sides of the ramekins.

Cook in the oven for 12-14 minutes, or until the yolks feel just firm to the touch. Serve immediately with prosciutto fingers on the side.

To drink: The flavour of spinach and the texture of egg can both make wine taste odd, but here the prosciutto, cream and Cheddar offset them. Choose a not-too-sharp, slightly creamy white, such as a Mâconnais, a Lugana or a Pinot Blanc.

Feature Image: Philip Webb; food preparation and styling by Annie Barton; wine recommendations by Joanna Simon; table styling by Alexander Breeze.

This originally appeared on House & Garden UK | Recipe by Caroline Barty