1-Preheat your oven to 392°F (200°C).

2-Melt butter gently in an ovenproof skillet over low heat.

3-Add the finely chopped banana shallots to the melted butter and cook over low-medium heat for approximately 10 minutes until they become golden brown and caramelized.

4-Add minced garlic to the skillet and cook for an additional minute until fragrant.

5-Add baby spinach in thirds, stirring to wilt each batch before adding the next portion.

6-Season the wilted spinach mixture with sea salt and ground black pepper.

7-Meanwhile, heat heavy cream in a separate saucepan with grated nutmeg and Dijon mustard, stirring until the mixture thickens slightly.

8-Make four hollows in the spinach mixture in the skillet, then carefully crack an egg into each hollow.

9-Pour the thickened cream sauce around the eggs, being careful not to pour directly on top of the yolks.

10-Sprinkle grated Parmesan cheese evenly over the entire dish.

11-Cover the skillet with a lid and bake for 10 minutes.

12-Remove the lid and bake for an additional 5 minutes until the eggs are set to your preferred doneness.

13-Remove from oven and garnish with chopped flat-leaf parsley and freshly cracked black pepper.

14-Serve immediately with crusty bread for a complete meal.