Coddled Eggs with Spinach and Goat Cheese

This recipe was from Clinton Kelly on The Chew --if you have ever had issues with making the perfect soft boil texture egg -this recipe is definitely for you -- my ramekins were 6 oz size so I only put in one egg each  --you can also use a coffee cup. The goat cheese, spinach and roasted red peppers gave great taste and color. Would be great with asparagus and mushrooms too!

• 2 tablespoons butter
• 4 ounces baby spinach
• 1 store-bought roasted red pepper (diced)
• 1/4 cup goat cheese (crumbled)
• 8 large eggs
• 1/2 cup heavy cream (divided)
• 1 tablespoon chives (finely chopped)
• 8 slices white bread (toasted and cut in half on an angle)
• kosher salt and freshly ground black pepper (to taste)

• Heat a large sauté pan over medium heat and add butter. Once melted, add spinach and season with salt and pepper. Sauté just until the spinach has wilted. Remove from heat.
• Line the bottom of a medium saucepan with a clean kitchen towel. Fill pan with 1 inch of water and bring to a boil.
• Meanwhile, butter the inside of 4 (8 ounce) ramekins. Divide sautéed spinach between the ramekins. Top each with some roasted pepper, goat cheese, 2 eggs and 2 tablespoons of cream. Season with salt and pepper.
• Place ramekins in saucepan and cover with a tight fitting lid. Cook until whites are set and yolks are still runny, about 10 minutes.
• Carefully remove ramekins from saucepan. Serve on 4 plates lined with a napkin. Garnish with chives. Serve with toast.
• Tips:
  - If you don't have ramekins, use heatproof glass jars or mugs.
  - If making a large batch, bake the coddled eggs in a baking dish filled with 1 inch of warm water. Cover with foil and place in a 325ºF oven for about 10 minutes, or until the egg whites are set and do not jiggle