French Baked Eggs with Cream and Spinach

Method

1. 1Preheat the oven to 190°C. Grease two individual ramekins thoroughly with 5 g of butter.
2. 2Melt the remaining 10 g of butter in a pan over medium heat, add the spinach, and sauté for 2 minutes until wilted. Season with nutmeg, salt, and black pepper, then divide evenly between the two ramekins.
3. 3Pour 50 ml of heavy cream into each ramekin over the cooked spinach.
4. 4Carefully crack 2 eggs into each prepared ramekin, keeping the yolks whole. Sprinkle the top of each ramekin with grated parmesan.
5. 5Place ramekins into a baking dish filled with 2 cm of hot water (bain-marie) and bake at 190°C for 12 to 14 minutes until whites are completely set and yolks remain soft.