Preheat your oven to 375°F (190°C).

Wash and thoroughly drain your spinach. If using frozen spinach, thaw it and squeeze out excess moisture.

In a skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Gradually add the prepared spinach to the skillet, stirring occasionally for about 3-4 minutes until wilted. Season with salt and pepper.

Reduce the heat to low and incorporate 1 cup of heavy cream, lemon zest, and lemon juice. Stir in a pinch of nutmeg and simmer for 2-3 minutes until slightly thickened. Mix in 1/2 cup of grated Parmesan cheese.

Using a spoon, create wells in the spinach mixture and crack the eggs into these wells, seasoning with salt and pepper.

Sprinkle additional grated Parmesan cheese over the spinach and eggs, keeping the cheese away from the egg yolks.

Carefully place the skillet in the preheated oven and bake for 12-15 minutes, until egg whites are set and yolks are slightly runny.

Remove from the oven and allow to rest for a few minutes before serving.