Oeufs en Cocotte with Wilted Spinach and Grilled Chicken

Preheat your oven to 375 deg F (190 deg C).

In a small mixing bowl, toss the cooked quinoa with the diced red bell peppers and finely chopped spinach until evenly combined.

Season with a pinch of sea salt and cracked black pepper.

Divide this mixture into two lightly greased ramekins, creating a small well in the center of each.

Carefully crack one egg into the center of each ramekin.

Arrange the pre-grilled chicken breast cubes around the edges of the eggs.

Place the ramekins in a deep baking dish and add boiling water to the dish until it reaches halfway up the sides of the ramekins (a water bath or bain-marie).

Bake for 12-15 minutes, or until the egg whites are just set but the yolks remain soft and jammy.

Carefully remove from the oven and serve immediately, garnished with fresh chives or a squeeze of lemon to brighten the dish.