📖 Instructions

1. Preheat your oven to 375°F (190°C). Make sure the skillet you're using is oven-safe; otherwise, you'll need to transfer the mixture to a baking dish later.
2. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat. Add 1/2 cup chopped red onion and 2 cloves of minced garlic. Sauté for about 3-5 minutes, until the onions are softened and fragrant. This step is crucial, kinda like setting the stage for a flavor explosion!
3. Add 1 package (about 5 ounces) of fresh spinach to the skillet. Cook until the spinach wilts, which should take about 2-3 minutes. Stir occasionally to ensure even cooking. Don't overcook it, we just want it wilted, not mushy!
4. Pour in 1/4 cup of heavy cream and add 1/4 teaspoon of ground nutmeg. Stir to combine and let it simmer for a minute or two, allowing the sauce to thicken slightly. The nutmeg adds a warm, subtle hint of spice that's just lovely.
5. Season the spinach mixture with salt and pepper to taste. Remember, a little goes a long way, so season gradually and taste as you go.
6. Make four wells in the spinach mixture using the back of a spoon. Gently crack one egg into each well. Be careful not to break the yolks!
7. Sprinkle 1/4 cup of crumbled feta cheese over the skillet. This adds a salty, tangy element that complements the richness of the eggs and spinach.
8. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the egg whites are set but the yolks are still runny. Baking time may vary depending on your oven, so keep a close eye on it.
9. Remove the skillet from the oven and let it cool for a minute or two. Garnish with a sprinkle of fresh parsley (optional) and a drizzle of extra virgin olive oil. It's all about the presentation, right?
10. Serve immediately and enjoy! This Mediterranean Florentine Egg Skillet is best served hot, with crusty bread for dipping into those runny yolks.