Egg en Cocotte with Tuna and Spinach

(serves 6)

• 1 tin of tuna

• 3 cherry tomatoes

• 30 g or about 18 leaves spinach

• 30 g Gruyère cheese, grated

• 72 g or 6 portions (light) cream

• 6 eggs

• 5 - 10 g butter

• 6 bunches of mache (field salad) for decoration

• salt, freshly ground black pepper

1 Preheat the oven to 180⁰ C.

2 Butter the 6 ramekins or small cocottes (about 7 x 7 x 4,5 cm).

3 Put 1 tsp. tuna on the bottom of each ramekin and top with 2 - 3 slices of cherry tomato. Continue layering with about 3 leaves of spinach per ramekin, followed by about 1 tsp. grated cheese (preferably Gruyère). Then top each ramekin with 1 - 2 tsp. cream (1 - 2 portions). Finally, break 1 egg into each ramekin, then season it with salt and pepper to taste.

4 Transfer the ramekins into the oven and cook for 6 to 7 minutes for runny yolks, 9 to 10 minutes for firm yolks. Grasping the wire cup holder with a pot holder, remove the ramekins from the oven. Top each with a bunch of field salad and serve immediately.