Preheat your oven to 375°F (190°C).

Melt 2 tablespoons of unsalted butter over medium heat in an oven-safe skillet.

Add 2 minced garlic cloves to the skillet and sauté for 1 minute until fragrant.

Gradually add 6 cups of spinach to the skillet and stir until wilted (2–3 minutes).

Lower heat, pour in ¾ cup heavy cream, zest and juice of half a lemon, and a pinch of nutmeg. Simmer for 2 minutes.

Stir in ½ cup grated Parmesan cheese until melted and combined.

Make four wells in the mixture and crack 4 eggs into each well. Sprinkle with salt, pepper, and extra Parmesan.

Bake in the preheated oven for 12 to 15 minutes, until whites are set but yolks are slightly runny.

Let the dish rest for 3-5 minutes before serving.