Creamed Spinach and Baked Eggs

1. Preheat your oven to 400F.

2. Defrost spinach.

3. Remove excess liquid from defrosted spinach by placing it in a colander and pressing firmly with the back of a spoon. For an even drier result, wrap the spinach in a lint-free towel and squeeze out the moisture.

4. Chop green onions. Coarsely chop spinach. Juice and zest the lemon.

5. Heat an ovenproof skillet and add olive oil. Sauté onions.

6. Add spinach, lemon juice and zest, coconut cream, nutmeg, salt, and a few grinds of fresh black pepper stir to combine and cook for a few minutes to allow flavors to meld.

7. Remove from heat. Make a hole for each egg in the sauce and carefully crack an egg into each one.

8. Put the skillet in the preheated oven for 7-10 minutes to finish cooking.

9. They will look slightly undercooked when they are actually cooked through, so watch them closely.

10. Remove the skillet from the oven and top with a few grinds of black pepper before serving.