Baked Eggs With Spinach, Parmesan And Cream

• 1 Tablespoon Butter
• 1 cup Baby Spinach Leaves
• 1/4 teaspoons Ground Nutmeg
• 2 Large Eggs
• 2 Tablespoons Cream
• 2 Tablespoons Grated Or Shaved Parmesan
• Salt And Pepper, to taste

1. Preheat oven to 350 F. Lightly grease two individual-size ramekins with nonstick cooking spray or butter.
2. Melt butter in a frying pan over medium heat. Add spinach and nutmeg and saute for 2 minutes, until spinach is wilted. Spoon spinach into the ramekins. Break an egg into each ramekin, and add 1 tablespoon of cream and 1 tablespoon of Parmesan cheese to each ramekin. Add a pinch of salt and pepper to each.
3. Put the ramekins onto a baking tray. Bake in a preheated oven for 10 minutes, or until egg whites are firm and yolks are cooked as desired. Serve immediately with toast.

butter, ubc, eggs, cream, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/baked-eggs-with-spinach-parmesan-and-cream/ (may not work)