Crabby eggs en cocotte

Method

1. Heat the oven to 180°C/ 160°C fan/gas 4 and boil the kettle. Put the spinach in a colander in the sink and pour over the just-boiled water. Stir, then leave to wilt for a few minutes. Rinse with cold water so it’s cool enough to handle, then squeeze out as much water as possible and finely chop.
2. Stir together the spinach, crab, crème fraîche, mustard, vinegar and most of the chives in a bowl and season with salt and plenty of pepper..
3. Divide the mixture among 4 ramekins or individual pudding moulds. Use a spoon to create a dent in the centre of each, then crack an egg into the space Drizzle each one with a few drops of single cream (if using) and season with salt and pepper.
4. Sit the ramekins in a deep oven dish, then carefully pour just-boiled water around them so it comes three quarters of the way up the sides. Carefully transfer the dish to the oven and bake for 15-18 minutes until set but with slightly wobbly yolks. Use tongs to lift the ramekins out of the water and dry the bases. Sprinkle over the remaining chives and serve with toast for dipping.