These little gems are an extremely easy and lazy way to serve Sunday breakfast or brunch. They are a classic French style egg dish and are great to feed en-masse to ‘the one’ and the ‘lil’uns’. ‘Easy’ is the word! All that needs be done is to grease the appropriate amount of ramekins with some creamy butter (French if so inclined and you have some in your fridge). Pre-heat your oven to 180 degrees. Place fresh baby spinach leaves into the greased bases of the ramekins. Crack a whole egg, plop onto the spinach. Season with ground black pepper and some salt. Splot over a teaspoon of cream or plain yoghurt and bake in the oven for approximately eight (8) to ten (10) minutes until egg is just set. For variation, you could add chopped ham or bacon, smoked salmon pieces, roma tomatoes, chopped herbs such as chives or anything else that takes your fancy.