Florentine spinach baked with eggs and cream

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6. Roughly chop the spinach if the leaves are large. Melt 10g of the butter in a large pan. Add the spinach, a large handful at a time, letting it wilt between each. When it’s all wilted, tip it into a colander and press out the excess liquid.
2. Melt the remaining butter in the pan, return the spinach and stir to coat. Season with the nutmeg and salt and pepper, then set aside.
3. Put the cream into a small pan over a medium-high heat and boil for about 1 minute, stirring now and then, until it has thickened slightly. Stir the cream into the spinach, then divide the mixture equally between 2 x 500ml shallow, ovenproof baking dishes (or 4 x 250ml individual ones).
4. Make 2 hollows in the spinach mixture in each dish (or 1 in each individual dish) and crack in the eggs. Lightly season, then sprinkle over the parmesan. Bake for 10-15 minutes until the eggs are cooked to your liking – I like the yolks still runny and the whites only just set. Serve with buttered slices of toasted ciabatta.