Egg Cocotte with Spinach
Rinse spinach, blanch in salted water briefly. Drain well and squeeze.
Peel shallot and garlic and chop. Het butter in a pan and saute until translucent. Add flour and saute briefly. Deglaze pan with broth and cream and simmer for about 5 minutes or until creamy, stirring occasionally.
Add spinach to the pan and puree until creamy. Season with salt, pepper and nutmeg. Place mixture into 4 ovenproof ramekins and top each with a broken egg. Place into a baking dish and fill dish with about 3 cm (approximately 1 inch) of hot water. bake in preheated oven at 200°C (approximately 400°F) for about 8-10 minutes. Season with salt and pepper and serve.