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.