Scrambled eggs with spinach and cheese in pots

Ingredients:

• 1 tablespoon unsalted butter, room temperature
• 4 slices of bacon
• 1/4 cup chopped red onion
• 0.5 cups frozen spinach, thawed, squeezed out and finely chopped
• 1/4 teaspoon freshly grated nutmeg
• 1/3 cup heavy cream
• 6 large eggs
• 1/3 tbsp. coarsely grated parmesan
• 1 small baguette, sliced ​​diagonally, toasted and buttered

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 175°C.
2. Select a roasting pan large enough to hold three 300 ml (10 oz) ramekins without touching each other. Grease the insides of the ramekins with butter. Bring 4-5 liters (1.5 gal) of water to a boil.
3. In a small skillet over medium heat, cook the bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble. Add the onion to the skillet and cook until softened, about 5 minutes.
4. Add the spinach and nutmeg and cook, stirring occasionally, until heated through, about 1 minute.
5. Divide the cream, bacon, spinach, and onion evenly among the pots and crack 2 eggs into each. Sprinkle with Parmesan cheese and cover with lids.
6. Place the pots in a roasting pan and place the roasting pan in the oven. Pour enough boiling water into the roasting pan to come 2/3 of the way up the pots. Bake for 10 minutes. Remove the lids from the pots and bake for another 12 minutes, then switch the oven to broil.
7. Cook until the whites are set but still slightly jiggly and the tops are just beginning to brown, another 2 minutes. Serve with buttered toast.