1 tbsp butter
90g parma ham
150g cherry tomatoes, quartered
Preheat the oven to 180C.
Butter six oven proof ramekin dishes. Place the spinach in a pan with the butter over a medium heat and stir until wilted. Remove any excess liquid from the spinach and roughly chop into bitesize pieces.
Divide the spinach evenly between the six ramekins. Next top with the parma ham and the tomatoes. Crack an egg into each ramekin. Top with two tablespoons of cream and a generous amount of black pepper. Lastly add some parmesan shavings.
Place the ramekins into a roasting dish. Place on the oven shelf and pour boiling water in to create a bain marie.
Cook for ten to fifteen minutes depending on the depth of the dishes, ensure the egg white is set and the yolk still a little soft. Serve with sour dough bread.