Cocotte Eggs with Asparagus and Spinach

Ingredients:

• 4 eggs
• 1 bunch of asparagus, trimmed
• 1 cup spinach, washed and dried
• 2 tablespoons butter
• 1 tablespoon heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butter 4 small ramekins with 1 tablespoon of butter and place them in a baking dish.
3. Spread the asparagus and spinach among the ramekins.
4. In a bowl, whisk the eggs with the heavy cream, salt, and pepper.
5. Pour the egg mixture into the ramekins.
6. Bake for 12-15 minutes or until the eggs are set and slightly brown on top.

Serving Suggestions:

Serve the cocotte eggs hot with a slice of rustic bread and a side salad for a complete breakfast or brunch meal. You can also add other vegetables such as mushrooms, cherry tomatoes, or bell peppers to the cocotte eggs for a more colorful and flavorful dish.