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1
Preheat oven to 400 degrees.
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2
Pick over the spinach and remove all tough stems and blemished leaves.
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3
If necessary, rinse the spinach well and drain it.
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4
Pat dry.
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5
Chop the spinach leaves coarse- fine.
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6
There should be about eight cups loosely packed.
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7
Heat two tablespoons of the butter in a saucepan, and add the shallots and scallions.
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8
Cook, stirring, briefly and add the chopped spinach.
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9
Add salt, pepper and nutmeg.
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10
Cook, stirring, until the mixture is wilted, about two minutes.
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11
Add the cream and bring to the boil.
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12
Cook, stirring, about five minutes.
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13
Stir in the cheese and remove the mixture from the heat.
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14
There should be about two cups.
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15
Lightly grease 12 ramekins, about 1 1/2 inches deep and 3 inches in diameter, with the remaining three tablespoons of butter.
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16
Sprinkle the bottoms with salt and pepper.
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17
Spoon an equal portion of the spinach mixture into the bottom of each ramekin, but reserve a small portion to use as garnish.
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18
Keep it warm.
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19
Break one egg into each ramekin and sprinkle lightly with salt and pepper.
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20
Arrange the ramekins in a baking dish and pour boiling water around them.
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21
This will keep them from baking too rapidly.
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22
Bake 10 to 12 minutes.
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23
When cooked, the whites should be firm and the yolks liquid or just starting to firm.
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24
Do not overcook.
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25
Spoon a little of the remaining spinach mixture on top of each serving.
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26
Serve two to each guest along with French bread or buttered toast.
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27
The traditional method of serving dishes in ramekins is to cover a small plate with a napkin, then place the ramekin on the napkin.
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28
Provide each guest with a salad fork and a small spoon.
