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1
Heat oven to 400F.
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2
Butter 4 (8-ounce) (1 1/4- to 1 1/2-inch deep) individual glass or ceramic baking dishes.
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3
Spoon 1/2 cup potatoes evenly onto bottom of each baking dish.
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4
Bake 15-20 minutes or until potatoes are very lightly browned.
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5
Melt butter in 12-inch skillet until sizzling; add onions and mushrooms.
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6
Cook, stirring occasionally, over medium heat until vegetables are softened.
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7
Add spinach leaves; continue cooking, turning spinach often, 4-5 minutes or until spinach is wilted.
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8
Add whipping cream, garlic, salt and pepper; continue cooking 1 minute.
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9
Add tomato, 2 tablespoons Parmesan cheese and basil.
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10
Spread mixture over partially cooked potatoes; sprinkle with remaining Parmesan cheese.
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11
Using a spoon, make an indentation in center of mixture in each baking dish.
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12
Crack 1 egg into each indentation.
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13
Bake 18-20 minutes or until yolks are set or yolk temperature reaches 160F.
