Oeufs Cocotte aux Épinards et Poulet Grillé (French Baked Eggs with Spinach and Herbs)

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

In a small oven-safe ramekin or cocotte, sauté the fresh spinach until just wilted.

Stir in the diced grilled chicken breast and roasted sweet potato cubes.

Create two small wells in the mixture and crack the eggs directly into them.

Season lightly with cracked black pepper and a pinch of fleur de sel.

Place the cocotte in the oven and bake for 10-12 minutes, or until the whites are set but the yolks remain soft and jammy.

Remove from the oven and scatter the fresh diced apples over the top just before serving to provide a crisp, sweet contrast to the savory eggs.

Serve immediately while the steam is still rising.