Eggs en Cocotte with Baby Spinach

Preheat oven to 375ºF. Spray 2 ramekins with cooking spray and set aside.

In a large sauté pan, melt the butter and oil over medium heat. Cook the garlic, green onion, red bell pepper, and mushrooms for a few minutes, until softened. Add the baby spinach and cook until it is soft and wilted. Add the hot sauce and a conservative amount of salt and pepper, since you will be seasoning the egg on top as well.

Once the spinach mixture is ready, spoon equal portions of it into the two ramekins, making a small well in the center for the egg. Crack an egg and carefully pour it into the well in the spinach mixture, repeating this process with the other egg and the other ramekin. Season both eggs with salt and pepper.

Place the ramekins on a baking sheet and bake the eggs for anywhere from 17–20 minutes, depending on how runny you like the yolks. 17 minutes produces an almost solid egg white and a fluid, runny yolk, while something closer to or ever-so-slightly beyond 20 minutes produces a firmer egg. If you take the eggs out of the oven and the yolks are too undercooked for your taste, you can always pop them under the broiler for a minute or two to quickly finish the process.

Serve immediately.