Preparation Steps

• Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish or four individual ramekins with butter or olive oil.
• In a large skillet over medium heat, add the olive oil or butter.
• Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
• Stir in the spinach and cook until wilted, about 2-3 minutes. If using frozen spinach, cook until heated through. Season with salt, pepper, and ground nutmeg, if using.
• Spread the spinach mixture evenly in the baking dish or ramekins.
• Drizzle the heavy cream or half-and-half over the spinach mixture.
• Sprinkle the grated Parmesan cheese evenly over the spinach.
• Use the back of a spoon to create four small wells in the spinach mixture.
• Carefully crack an egg into each well, ensuring the yolk stays intact. Season the eggs with a pinch of salt and pepper.
• Sprinkle the shredded mozzarella or Gruyère cheese over the top, avoiding the egg yolks to keep them visible.
• Place the baking dish in the preheated oven and bake for 12-15 minutes for slightly runny yolks, or 18-20 minutes for fully set yolks.
• Remove from the oven and let cool for a few minutes. Garnish with fresh parsley or chives, if desired. Serve warm with crusty bread or a side salad.