1. Heat oven to broil and place a rack 10" from the heating element. Grease two 8-oz. gratin dishes with butter. To each dish, add 2 tbsp. spinach. Using your fingers, make 2 wells in each pile of spinach and crack 2 eggs into each dish.
2. Cut tomato into 4 wedges and nestle 2 wedges on opposite sides of each dish. Pour 1 tbsp. heavy cream into each dish. Add half of the bacon to each dish.
3. Sprinkle each dish with 1 tbsp. parmesan, 1/4 tsp. thyme, 1/8 tsp. nutmeg, and salt and pepper to taste. Transfer to oven rack and broil until the cheese is golden brown, the whites of the eggs are set, and the yolks are still slightly soft, about 5 minutes.
4. Use tongs and a kitchen towel to transfer dishes to 2 serving plates lined with paper napkins to prevent the dishes from slipping.
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|Serving Size: 1 recipe (261g)|
|Recipe Makes: 0|
|Calories from Fat: 905 (97%)|
|Amt Per Serving||% DV|
|Total Fat 100.5g||134 %|
|Saturated Fat 62.7g||314 %|
|Monounsaturated Fat 28.6g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 359.3mg||111 %|
|Sodium 2418.3mg||83 %|
|Potassium 187mg||5 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 6.9g|
|Protein 5.1g||7 %|
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Calories per serving: 933
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