500 g spinach
1 tbsp butter
150 g shrimps
4 tbsp cream
1. Defrost clean and drain the spinach. SautÊ for 4-5 minutes and season with salt, pepper and nutmeg.
2. Spoon the spinach into small ovenproof dishes. Put the shrimps on top and carefully crack an egg over each. Spread a tablespoon cream over each.
3. Place the dishes in a bain marie and put into a hot oven at 200œC (390œF) for 15 minutes with a piece of tinfoil over.