​Eggs, Baked w Spinach & Mushrooms Serves 4

Put oven rack in upper third of oven and preheat to 450. Bring 1/2 inch water to boil in a 10- to 12-inch ovenproof skillet (not cast iron), then add half of the spinach and cook, turning w tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in the same manner, then cook, covered, over moderately high heat until spinach is tender, 2 min. Drain in colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2-3 min. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, 3 min. Stir in cream, s&p, nutmeg, and spinach and bring to a simmer. Remove skillet from heat and make 4 large indentations in spinach mix. Break an egg into each indentation and bake, uncovered, until egg whites are set, but yolks are still runny, 7-10 min. Lightly season, then sprinkle w cheese.
Spinach 10 oz. Baby leaves
Onion 0.25 c finely chopped
Butter 2 T unsalted
Mushrooms 5 oz thinly sliced (2 c)
Heavy Cream 0.33 c
Nutmeg 0.125 tsp
Egg 4 large
Cheese, Parmesan 2T finely grated