Baked Eggs with Creamed Spinach

Preheat oven to 400ºF. Grease 4 large ramekins (or small cast iron skillets) with nonstick spray and place them on a large baking sheet. Set aside.

In a large nonstick skillet over medium heat, add 1/4 cup of water. Add spinach and cook for about 2 minutes, tossing frequently, until wilted. Transfer to a strainer and press out any remaining liquid. Set aside.

To the same skillet, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute. Add spinach, heavy cream, mustard, and a generous amount of salt and black pepper. Cook for about 5 minutes until warmed through and thick. Remove from heat.

Divide spinach evenly among the prepared ramekins. Break 2 eggs into each ramekin and sprinkle with mozzarella and Parmesan cheese. Bake for about 8 minutes for runny eggs, or longer until the eggs are cooked to your liking. Remove from heat and garnish with fresh thyme and bread crumbs. Enjoy!