Preheat the oven to 180°C/350°F/Gas mark 4. Finely chop the cooked ham.
Heat the butter in a frying pan and quickly sauté the baby spinach until wilted. Season to taste and drain off any excess liquid.
Butter the deep ramekins in a roasting tin.
Spoon a small mound of spinach in the bottom of each one, then scatter over the ham and goat's cheese.
Crack in an egg and season with salt, then add 25ml of the cream to each ramekin. Bring the roasting tray closer to the oven and pour in enough boiling water to come about halfway up each ramekin. Place in the oven and bake for 15 minutes, until the eggs are just set but the yolks are still runny.
Set a ramekin on a warmed plate and add sourdough toast fingers to serve.
This is my version of the classic oeufs en cocotte (literally translated as “eggs in pots”) with an Irish twist. It makes a wonderfully decadent weekend brunch!