Eggs Florentine in Cocotte Dish

1. Brush the bottom and sides of the cocotte dish with butter.
2. Steami 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.
7. Make sure that the dishes are submerged in water at least 1/3 deep.
8. Poachi in oven over low heat.
9. Cool for 5 minutes, then gratinate under oven using top heat for 2 minutes.
10. Serve with Parmesani cheese on the side.