Baked Eggs With Spinach & Sun-Dried Tomatoes

• 1 tablespoon olive oil
• 1 garlic glove, crushed
• 1 large handfuls (1 lightly packed cup) spinach, washed
• 4 sun-dried tomatoes, diced
• 2 tablespoons creme fraiche
• 2 eggs
• 4 teaspoons heavy cream
• freshly ground black pepper
• nutmeg
• finely sliced scallions

1. Preheat the oven to 400u0b0F (200u0b0C). Butter or oil two ovenproof ramekins.rnIn a skillet over medium-high heat, saute the crushed garlic and spinach until spinach starts to wilt. Add a pinch of salt and the sun-dried tomatoes. Remove skillet from heat. Discard the garlic glove.
2. Put a layer of creme fraiche in each ramekin and top with the spinach mixture. Crack an egg in each ramekin. Pour 2 tsp of heavy cream over each egg white avoiding the egg yolks. Season with salt, pepper, and nutmeg. Finish with finely sliced scallions.
3. To make a water bath, put the ramekins in a baking dish. Place the baking dish on the middle rack of the oven. Pour steaming hot water (hot tap water works fine!) into the baking dish to reach halfway up the sides of the ramekins. Bake for 12 to 15 minutes, or until the egg whites are set but the yolks are still runny. Serve warm.

olive oil, garlic, handfuls, tomatoes, crueme fraueeche, eggs, heavy cream, freshly ground black pepper, nutmeg, scallions

Taken from food52.com/recipes/35196-baked-eggs-with-spinach-sun-dried-tomatoes (may not work)