Eggs Cocotte With Tenderstem And Toasted Ciabatta

Preheat the oven to 170°C/ 150°C (fan)/ gas 4

Boil a kettle

Line a ramekin[s] (or a small oven-proof dish) with a little butter, making sure to coat the inside edges

Combine your soft cheese and clotted cream in a small bowl and season with a generous pinch of salt – this is your cocotte mixture

Crack your egg[s] into the ramekin[s] (2 eggs per person!)

Spoon the cocotte mixture into the ramekin[s]

Add the ramekin[s] to an oven-proof dish, then pour in boiling water until the dish is half full

Add the dish to the oven for 15-18 min or until the egg[s] are cooked but still a little soft – this is your egg[s] cocotte

Meanwhile, reboil a kettle

Chop your chives finely

Slice your ciabatta[s] in half

When everything's nearly ready, add your Tenderstem broccoli to a pot of boiled water (just enough to cover), bring to the boil over a high heat and cook for 3-4 min or until tender with a slight bite

Add the halved ciabatta to the toaster for 1-2 min or until warmed through

Once toasted, add some butter and cut into soldiers