Weekend brunch idea-baked eggs

Since I started my new job, I haven't really had a chance to enjoy breakfast. The hectic weekday morning ritual confines me to either PBJ sandwich, or fried eggs and bacon. The weekday ritual momentum somehow tends to drive into the weekends, when I sleep in and eat two meals a day.  Of course the hunger kicks in around mid-afternoon. I finally wrapped up my sleeve and decided to cook weekend brunches to reward my bored stomach. Here is the very first attempt. Baked eggs!

INGREDIENTS

1 tbsp. unsalted butter
4 tbsp. cooked chopped spinach, squeezed to extract excess liquid
4 eggs
½ tomato
2 tbsp. heavy cream
2 tbsp. grated parmesan
½ tsp. chopped fresh thyme
¼ tsp. grated nutmeg
Kosher salt and freshly ground black pepper

INSTRUCTIONS

1. Heat oven to broil and place a rack 10" from the heating element. Grease two 8-oz. gratin dishes with butter. To each dish, add 2 tbsp. spinach. Using your fingers, make 2 wells in each pile of spinach and crack 2 eggs into each dish.

2. Cut tomato into wedges and nestle 4 wedges on opposite sides of each dish. Pour 1 tbsp. heavy cream into each dish.

3. Sprinkle each dish with 1 tbsp. parmesan, 1⁄4 tsp. thyme, 1⁄8 tsp. nutmeg, and salt and pepper to taste. Transfer to oven rack and broil until the cheese is golden brown, and the eggs are set. (depending on how you wanna your eggs, you might wanna adjust the cooking time) 10mins. 

4. Use tongs and a kitchen towel to transfer dishes to 2 serving plates lined with paper napkins to prevent the dishes from slipping.

SERVES 2