Oeufs en cocotte with spinach

I'd never tried making baked eggs before so this was an experiment but worked out really well with lots of crusty bread for dipping...simple, quick and delicious.

Ingredients:

250g spinach

25g butter

1 tbsp flour

150ml milk

Pinch grated nutmeg

4 medium free-range eggs

2 tbsp creme fraiche

Grated cheddar

Preheat oven to 200c. Cook the spinach in boiling water for 1 minute, drain and rinse under cold water. Squeeze out excess water and then chop.

Now make a white sauce: melt the butter in a small pan, turn down to a low heat, add the flour and stir. Whisk in the milk little by little, then slowly bring to the boil, stirring until thickened.

Stir the spinach into the sauce with the nutmeg and seasoning. Spoon in to the base of 4 small ramekins, then crack an egg into each. Spoon over the creme fraiche and sprinkle with cheddar.

Place in a roasting tin then fill two thirds with hot water so that the ramekins are sat in a bain marie. Bake in the oven for 12-15 minutes. Serve with lots of crusty bread - these are surpisingly filling!