Preheat the oven to 392F / 200C.

Melt the butter gently in an ovenproof skillet. Add the finely chopped shallots and cook over a low to medium heat for about 10 minutes until they are golden brown.

Add the minced garlic and cook for a minute.

Add a third of the spinach to the pan, stir and let it wilt before you add another third of the spinach. Finally, stir in the remaining spinach, then add the black pepper and salt.

While the spinach is cooking, pour the cream into a saucepan. Add the grated nutmeg and teaspoon of Dijon mustard. Bring slowly to the boil, stirring often, until the cream has thickened.

Once the spinach has wilted, make 4 hollows for the eggs.

Carefully break an egg into each hollow.

Pour the cream around the eggs, then sprinkle the cheese over everything. Pop the pan in the oven, cover the pan with a lid and cook for 10 minutes. Remove the lid for the last 5 minutes.

Sprinkle the chopped parsley over the cooked dish and add some freshly cracked black pepper.

Serve immediately with some crusty bread.