"Oeuf cocotte" with a twist: Saute fresh spinach in butter until wilted, put in the botto of an oven-safe individual serving dish, pour over some heavy cream and break an egg on top of it. Add salt & pepper to taste and put in the oven at 180 C / 350 F until the yolk is firm (~10 mns). Sprinkle with grated parmesan and return to the oven for 2-3 mns. Served here with fresh bread and bacon (
poitrine fumee)
sprinkled with brown sugar and pepper before cooked in a pan.
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