EGG COQUILLES, WITH SPINACH
(French)
One-half lb. of prepared and seasoned spinach, 1 breakfastcupful of cream, 6 eggs, pepper, and salt.
Have 6 very small coquille or marmit pots, or china soufflé cases, butter them, and put 1 tablespoonful of spinach in each. Upon this put about 1 dessert-spoonful of cream. Break 1 egg in each, season with salt and pepper, and bake carefully in a moderately heated oven for 8 minutes. Serve quickly.