¼cupparmesan cheese (vegetarian hard Italian cheese) 30g
¼tspground black pepper+ some freshly cracked black pepper for serving
2tbspchopped flat-leaf parsley+ more for garnish if required
Preheat the oven to 392F / 200C.
Melt the butter gently in an ovenproof skillet. Add the finely chopped shallots and cook over a low to medium heat for about 10 minutes until they are golden brown.Add the minced garlic and cook for a minute.
Add a third of the spinach to the pan stir and let it wilt before you add another third of the spinach. Finally, stir in the remaining spinach, then add the black pepper and salt.
While the spinach is cooking pour the cream into a saucepan. Add the grated nutmeg and teaspoon of Dijon mustard. Bring slowly to the boil stirring often, until the cream has thickened.
Once the spinach has wilted, make 4 hollows for the eggs.Carefully break an egg into each hollow.
Pour the cream around the eggs then sprinkle the cheese over everything. Pop the pan in the oven, cover the pan with a lid then cook for 10 minutes. Remove the lid for the last 5 minutes.
Sprinkle the chopped parsley over the cooked dish and add some freshly cracked black pepper.Serve immediately with some crusty bread.
Nutritional Information is approximate and is calculated using an online nutrition tool.
Butter, I used full-fat, salted butter. If you use any other butter there may be a difference in taste.
Cream, again this is full-fat heavy (double cream). If you use a light or low-fat cream you will not see the same results.
Spinach, I use baby spinach for this as it is slighty milder in flavour.
Skillet, I used a 10 inch/25cm cast iron skillet with a loosely fitting lid.
Eggs, how long you cook this in the oven will depend on how you like your eggs. I like mine runny in a dish like this and that's why I recommend covering the eggs. If you don't cover the eggs they can dry out quite quickly and you will end up with dried out yolks.