Bart's Recipes
Preheat the oven to 180 degrees. Melt the butter in a frying pan, add the crushed garlic and let the spinach wilt over high heat for half a minute.
Squeeze the moisture out of the spinach once it has cooled slightly; this is the most important step, as wet spinach makes the dish watery and the egg won't set properly. Season to taste with salt, pepper and a generous grating of nutmeg.
Divide the spinach between a small baking dish or small cast-iron pan and make two wells with a spoon. Crack an egg into each well. Pour the cream around them and sprinkle everything with the grated Parmesan cheese.
Place the dish in the oven for twelve to fourteen minutes, until the egg white is just set and the yolks are still soft. Remove it as soon as the egg white is opaque, as the residual heat will continue cooking it. Grind black pepper over it. Eggs, cream and Parmesan together deliver a Sunday breakfast that feels rich and contains hardly any carbohydrates.
