Eggs en Cocotte Florentine

Grease the inside of the cocotte mould with either butter or olive oil.

Distribute the spinach between cocottes, then top with the ham, and a few slices of bocconcini cheese.

Break one egg into each mould.

Place either in a steamer, or in a pan sufficiently filled with boiling water to come halfway up the sides of the cocotte. Cover and gently simmer, or steam for approximately 4 minutes.

Remove, and dry the outside of the cocotte.

Sprinkle the top with the grana Padano, and gratinate under a hot salamander till golden.