01 -
Turn your oven on to 375°F (190°C) so it's preheated and ready to go when you need it. Things will move pretty fast!
02 -
If you're using fresh spinach, rinse it well to remove any dirt, then dry it as much as you can. For frozen spinach, make sure it's thawed and press out all the water before starting.
03 -
Put a 10-12 inch oven-safe pan (a cast iron one works great) on the stove over medium heat. Toss in your butter and let it melt. Add the minced garlic and cook for just about a minute—it'll smell awesome, but you don't want it to turn brown.
04 -
Work your spinach into the pan bit by bit. Stir it around as it softens—it'll shrink down a lot, so don't stress if the skillet feels packed at first. Sprinkle on some salt and pepper while you're at it.
05 -
Now, lower the flame and pour in the heavy cream, along with the lemon zest, lemon juice, and nutmeg. Let it gently bubble and stir occasionally until it starts looking a little thicker—about 3 or 4 minutes.
06 -
Toss in the grated Parmesan and stir until it melts into the sauce. Taste to check if you need more salt or pepper, remembering the cheese already adds some salty goodness.
07 -
Grab a spoon and push aside some of the spinach to make little openings for the eggs. When you've got four small spots, carefully pop each egg into one of the spaces. Sprinkle a tiny pinch of salt and pepper on top of the eggs.
08 -
Lightly sprinkle some additional Parmesan over the dish, but make sure to avoid covering the yolks so they stay visible and beautiful.
09 -
Carefully slide the pan into your heated oven and bake for about 12-15 minutes. You'll want the whites just set and the yolks runny, but if you like them firmer, leave it in a bit longer.
10 -
After pulling the pan from the oven, let it sit for a few minutes. This will help everything settle down, and it makes serving it easier. Pair with some crusty bread to soak up every drop of that creamy sauce!