Eggs En Cocotte With Baby Spinach

• 1 Tablespoon Unsalted Butter
• 1 Tablespoon Olive Oil
• 1 clove Garlic, Finely Chopped
• 1 whole Green Onion, White Part Only, Finely Chopped
• 1 whole Red Bell Pepper, chopped
• 10 whole Button Mushrooms, Chopped
• 5 cups Raw Baby Spinach, Large Stems Removed
• 1 teaspoon Hot Sauce (I Use Cholula)
• 2 whole Eggs
• 1/2 teaspoons Salt, More Or Less To Taste
• 1/4 teaspoons Pepper, More Or Less To Taste

1. Preheat oven to 375u0b0F. Spray 2 ramekins with cooking spray and set aside.
2. In a large saute pan, melt the butter and oil over medium heat. Cook the garlic, green onion, red bell pepper, and mushrooms for a few minutes, until softened. Add the baby spinach and cook until it is soft and wilted. Add the hot sauce and a conservative amount of salt and pepper, since you will be seasoning the egg on top as well.
3. Once the spinach mixture is ready, spoon equal portions of it into the two ramekins, making a small well in the center for the egg. Crack an egg and carefully pour it into the well in the spinach mixture, repeating this process with the other egg and the other ramekin. Season both eggs with salt and pepper.
4. Place the ramekins on a baking sheet and bake the eggs for anywhere from 17-20 minutes, depending on how runny you like the yolks. 17 minutes produces an almost solid egg white and a fluid, runny yolk, while something closer to or ever-so-slightly beyond 20 minutes produces a firmer egg. If you take the eggs out of the oven and the yolks are too undercooked for your taste, you can always pop them under the broiler for a minute or two to quickly finish the process.
5. Serve immediately.

butter, olive oil, clove garlic, green onion, red bell pepper, button mushrooms, hot sauce, eggs, salt, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/eggs-en-cocotte-with-baby-spinach/ (may not work)