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1.
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Position a rack in the center of the oven and preheat the oven to 350F.
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2.
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Select a roasting pan large enough to accommodate three 11.5 ounce mini-bakers without letting them touch.
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Coat the bottoms and the sides of the bakers with the butter.
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Bring 4 to 5 quarts of water to a boil.
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3.
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Cook the bacon in a small skillet over medium heat until crisp, about 8 minutes.
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Transfer to a plate lined with a paper towel to drain, then crumble.
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Add the onions to the skillet and cook until softened, about 5 minutes.
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Add the spinach and nutmeg and cook, stirring occasionally, until warmed through, about 1 minute.
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4.
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Divide the cream, bacon and onions evenly among the bakers and crack 2 eggs into each.
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Sprinkle the tops with the Parmesan and cover with the lids.
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5.
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Place the bakers in a roasting pan and place the pan into the oven.
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Fill the pan with enough boiling water to come two-thirds up the sides of the bakers.
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Bake for 10 minutes.
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Remove the lids from the bakers, and bake for 12 minutes longer, then turn the oven up to broil.
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Broil until the whites are set but still jiggle a little and the tops start to brown, about 2 minutes longer.
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Serve with the buttered toast.
