Ingredients:-
2 teaspoons butter (or to taste)
1/2 pound/225 grams spinach, cooked (as noted above) and thoroughly squeezed of water
4 eggs
2 tablespoons cream
Salt and pepper
Several gratings of Parmigiano Reggiano
Preheat your oven to 350˚F/180˚C.
Put a little butter in each shallow ramekin or shirring dish. Divide the spinach between the ramekins. Heat the ramekins in a microwave so that the spinach is hot but the ramekin is not too hot to hold, 30 to 40 seconds.
Add to each ramekin 2 eggs, 1 tablespoon cream, and salt and pepper to taste. Sprinkle cheese over the eggs. Put the ramekins in the oven and cook until the whites have fully congealed, 10 to 15 minutes. Serve with buttered toast.
