3 fresh, free range eggs
2 slices prosciutto (or 2oz/50g cooked spinach)
4 Tbsp double cream
Freshly ground salt and pepper
Preheat the oven to 180 degrees.
First melt the butter in an oven-proof dish. Lay the prosciutto (or spinach) in the bottom of the dish. Break over the eggs. Add the double cream and season to taste. Return the dish to the oven for between 8-10 minutes until the egg whites are set and the yolk is yielding. Serve with the toasted ciabatta.
Makes a perfect supper dish for two.