Baked Egg and Spinach

Preheat the oven to 350°F. Oil an individual serving size ramekin. Sauté the garlic in olive oil over medium heat until lightly brown. Add the spinach and cook for 2-3 minutes or until completely defrosted.

When wilted, spoon the mixture into a colander and press out any liquid. Then mix in a bowl with the milk, a good grating of nutmeg, salt and freshly ground black pepper. Put the mixture into a single serving sized ramekin.

Crack the egg into the ramekin, then bake on a tray for about 20 minutes, until the whites are set and yolks are done. Meanwhile, toast the bread.