Eggs en cocotte with spinach purée & prosciutto fingers
These prosciutto-wrapped breadsticks are made for dipping in the runny yolks. A perfect starter course or breakfast recipe
Ingredients
- 6 slices prosciutto, halved lengthways
- 6 grissini or breadsticks
- Small knob of butter
- 400g frozen chopped spinach
- 6 tablespoons crème fraiche
- 2 tablespoons finely-chopped chives
- Salt and freshly ground black pepper
- 6 free-range eggs
- 45g Cheddar cheese, finely grated
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