Baked Eggs in Mini Cocottes with Spinach and Prosciutto

Preheat oven to 350 degrees F and grease each mini cocotte (aka ramekin) with butter or olive oil. Set aside.
In a medium skillet over medium high heat add the butter. Once melted add the chopped shallots and sauté until soft and fully cooked. Add the spinach to the skillet and sprinkle with a pinch of salt. Cook the spinach until wilted and all its water has been released (approximately 3-4 minutes). Remove from heat.
Divide the spinach and shallot mixture between each mini cocotte and top with one slice of prosciutto. Into each cocotte crack two eggs and top with a tablespoon of cream and parmesan cheese.
Add the cocottes to jelly roll pan or baking dish large enough to hold all three. Fill the pan with water so that the water reaches approximately 1/3 the way up the side.
Transfer (carefully) to the oven and bake for 10-15 minutes, or until the egg whites have set and the yolks are runny.
Remove from the oven and garnish with additional parmesan cheese, fresh chopped chives and fresh ground black pepper. Best served with a side of toast for dunking (kids love it too!)