Add a drizzle of olive oil or a small knob of butter to the bottom of 4 Le Creuset Calm CollectionMini Cocottes.

Line each one with a few kale leaves or spinach.

Crack two eggs into each cocotte and nestle in a smoked salmon ribbon or slice of prosciutto between the eggs.

Season and place each cocotte into a bain marie (deep baking tray filled with hot water but only halfway up each of the cocottes).

Bake for 25 minutes or until set (or cooked to your preference).

Serve hot with toppings like blistered roasted vine tomatoes, grated parmesan, sliced spring onions and micro-herbs. Enjoy with sourdough toast.