Eggs en cocotte two ways - Caroline Barty

Ingredients

• For the spinach and Gruyère eggs
• 200g baby spinach
• 10 tablespoons whipping cream
• 2 duck or hen eggs
• 30g Gruyère cheese, grated
• For the wild mushroom and parma ham eggs
• 25g butter
• 225g wild mushrooms, washed and finely chopped
• 1 garlic clove, crushed
• 40g parma ham, finely chopped
• 4-6 tablespoons whipping cream