Shirred Eggs with Spinach and Mushrooms

Step 1: Preheat the oven to 200°C / 390°F (180°C fan). Lightly oil or butter four ramekins, each 300 ml / 10 oz (1 1/4 cups).

Step 2: Melt the butter in a large skillet over medium-high heat. Cook the mushrooms until they start to turn golden at the edges, about 3 minutes. Add the garlic, thyme, salt, and pepper. Cook for 1 minute more, until the mushrooms and garlic are golden.

Step 3: Add the spinach and stir for 30 seconds, just until wilted.

Step 4: Divide the mushroom mixture evenly among the ramekins. Make a slight dent in the middle of each, then crack an egg into each ramekin so the yolk settles in the centre. Sprinkle each egg with a pinch of salt and pepper, drizzle with cream, and top with Parmesan.

Step 5: Bake for 12–15 minutes, until the egg whites are just set and the yolks are cooked to your liking. Check at 12 minutes; hotter ovens and ramekins with lower sides can cook the eggs faster. Remove them slightly undercooked, as they will continue to cook out of the oven.

Step 6: Sprinkle with smoked paprika and chives, then serve immediately with warm bread for dunking.