Preheat oven to 180°C (fan) / 200°C (conventional).

Heat a small ovenproof skillet or ramekin with 5g butter over medium heat.

Add the chorizo and cook for 2–3 minutes until slightly crisp and it releases its oil.

Stir in the spinach and cook for another minute until wilted.

Grease a small ovenproof dish with the remaining 5g butter.

Transfer the chorizo and spinach mixture to the dish.

Make two small wells and crack the eggs into them.

Drizzle with double cream, sprinkle with cheddar cheese, and season with salt, pepper, and smoked paprika.

Bake for 10–12 minutes, or until the eggs are set to your liking.

Serve warm and enjoy!