Preheat your oven to 375°F (190°C). Wash the spinach thoroughly and drain it well.

Melt unsalted butter over medium heat in a skillet, then add minced garlic and sauté for about 1 minute until fragrant.

Add the cleaned spinach to the skillet and stir continuously until wilted, about 2-3 minutes. Season with salt and pepper.

Lower the heat, pour in heavy cream, lemon zest, juice, and nutmeg. Simmer for 3-5 minutes until it thickens.

Stir in grated Parmesan cheese until melted and fully incorporated. Adjust seasoning to taste.

Create small wells in the creamy mixture, crack an egg into each, and sprinkle with extra salt, pepper, and Parmesan.

Transfer skillet to the oven and bake for 12-15 minutes until the egg whites are set and yolks remain slightly runny.

Let the dish rest for a few minutes before serving warm with crusty bread.