Oeufs Cocotte au Saumon et Épinards (Baked Eggs with Smoked Salmon and Spinach)

Preheat your oven to 350°F (175°C). Lightly grease two small ramekins.

In a small pan, sauté the spinach with a splash of water until just wilted; squeeze out excess moisture thoroughly.

Divide the cooked quinoa between the ramekins, pressing it into the bottom to create a base. Layer the wilted spinach over the quinoa.

Flake the poached salmon over the spinach and create a small well in the center of each ramekin.

Carefully crack one egg into each well. Season lightly with salt and freshly cracked black pepper.

Place the ramekins in a larger baking dish filled halfway with hot water (a bain-marie) to ensure gentle cooking.

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

Remove from the oven, garnish with fresh chives, and serve immediately while the eggs are warm and fragrant.