Creamed Spinach & Eggs

Preheat the oven to 400 degrees.

Heat the butter and 2 tbl olive oil in a large saute pan over medium heat. Add the shallots and cook for 3 to 5 minutes, until tender. Add the spinach in large handfuls, tossing with tongs to wilt each batch before adding another. After all of the spinach has been added and completely wilted, crumble the Boursin cheese into the spinach and add the cream, a pinch of nutmeg, 1 tsp salt, ¹⁄₂ tsp pepper. Cook for 3 minutes, stirring often, until the cheese and cream form a sauce.

Transfer the spinach mixture to a 9 x 9-inch square or 8 x 10-inch oval baking dish. With the back of a wooden spoon, make four indentations in the spinach. Place an egg in each indentation. Sprinkle teh eggs with salt and pepper. Sprinkle the spinach and eggs with Gruyere and Parmesan cheeses and bake for 12 to 13 minutes for runny yolks or 13 to 14 minutes for yolks that are just cooked. Serve hot from the baking dish.