Preheat your oven to 375°F (190°C).

Wash the spinach thoroughly under cold water and drain well.

Melt butter in the skillet over medium heat, then sauté minced garlic until fragrant.

Add washed spinach to the skillet and stir until wilted, about 3-5 minutes; season with salt and pepper.

Lower heat and stir in heavy cream, lemon zest and juice, and nutmeg; simmer until thickened, about 3-4 minutes.

Mix in the grated Parmesan cheese; taste and adjust seasoning if necessary.

Create wells in the spinach mixture for the eggs, cracking each egg into a bowl first to avoid shells.

Sprinkle additional Parmesan over the dish and bake for 12-15 minutes, until the whites are set and yolks are slightly runny.

Remove from oven and let rest for about 5 minutes before serving.