Baked Spinach Eggs with Toast
For the spinach eggs: Rinse the spinach, blanch in a pot of boiling salted water and drain. Finely chop the spinach.
In a bowl, stir the spinach with the eggs and cream. Season with salt, pepper and nutmeg to taste. Divide the mixture between 2 egg cups.
Place the egg cups in a shallow dish and fill up partway with boiling water. Bake in a 160°C (approximately 325°F) covection oven until set, about 8 minutes.
For the toast: Toast the whole-wheat bread slices and cut in half diagonally. Cook the bacon in a skillet until golden and crispy. Place the bacon on top of the toast halves. Serve with the baked spinach eggs.