Baked Eggs Florentine

2 Tbsp butter - 1 lb. [450g] spinach leaves, washed and dried - Sea salt & black pepper - 4 large eggs (at room temperature) - 6 to 8 Tbsp Crème Fraîche (See top of page 27 for recipe) - nutmeg, for grating

Heat oven to 400ºF (205ºC), melt butter in large pan over high heat. Add spinach leaves to some seasoning and stir for a few seconds until spinach has just wilted. Divide spinach among 4 buttered individual ceramic baking dishes and spread evenly, making a slight indentation in the centre. Let cool slightly.
Crack an egg into each indentation, then carefully spoon the Crème Fraîche (See top of page 27 for recipe) around. Season with salt, pepper and freshly graded nutmeg. Bake in oven for 10 - 12 minutes (until the egg whites are set but the yokes are still runny in the centre). Serve immediately.