Pre-heat the oven to 200C/400F

Melt the butter in a large non-stick frying pan and sauté the leeks until soft, about 5 minutes.

Add the garlic and cook for a further minute. Add the spinach and cook for a few minutes until wilted. Add the cream and nutmeg, salt and pepper and stir until it has thickened slightly.

Empty into an oven-proof skillet or baking dish and make 4 indentations for the eggs. Break the egg into a ramekin and then tip this into the holes.

Bake for around 20 – 25 minutes and until the whites are cooked through.