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.
– 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.