Brush the bottom and sides of the cocotte dish with butter.
2
Steam or blanch spinach in lightly salted water.
3
Divide spinach in 10 portions and place at the bottom in each of the cocotte dishes.
4
Crack egg on top of spinach.
5
Top with grated parmesan cheese.
6
Place cocotte dishes in a deep baking dish with water. Make sure that the dishes are submerged in water at least 1/3 deep. Poach in oven over low heat.
7
Cool for 5 minutes, then gratinate under oven using top heat for 2 minutes.
