Shirred Eggs Florentine

• 2 tsp butter, plus 1 Tbsp for buttering toast
• 8 oz spinach, cooked, thoroughly squeezed dry, coarsely chopped
• 4 eggs
• 2 Tbsp heavy cream
• kosher salt
• freshly ground black pepper
• 2 Tbsp grated Parimigiano-Reggiano
• 2 oz / 2 slices bread

Preheat oven to 350 F.

Put 1 tsp butter in each of two shallow ramekins or shirring dishes. Divide the coked spinach between the two ramekins. Heat the ramekins in a microwave so the spinach is hot but the ramekin is not too hot to hold, 30 to 40 seconds.

Crack 2 eggs into each ramekin, add 1 tablespoon cream to each, and season to taste with salt and pepper. Sprinkle some cheese over the eggs.

Put the ramekins in the oven and cook until the whites have fully congealed, 10 to 15 minutes. Serve with the toast.

Makes 2 servings, 11 WW PointsPlus each.