Paul West shares this delicious recipe from the River Cottage Australia kitchen.
Shred your spinach and place at the bottom of 2 ramekins. Break 2 eggs into each ramekin and drizzle liberally with fresh cream. Season with salt and pepper.
Boil some water and place the ramekins in a roasting tin. Pour the boiling water around the ramekins until it sits half way up their sides. Bake at 180C for 15 minutes for runny eggs or 18 minutes for hard boiled eggs.
Sprinkle with chopped parsley to serve.