A super tasty simple dish, basically Oeufs en Cocotte with a little wilted spinach and Yorkshire Chorizo

First boil some water. Break an egg into each ramekin, season with a little salt & pepper, add a knob of butter on top of each yolk. Place the dishes in the baking tin, pop on the centre shelf of the oven and pour enough boiling water into the tin to come halfway up the sides of the dishes. Now let the eggs bake for 15 minutes if you like them soft and runny, or 18 minutes if you like them more set….delicious..