2 C cooked spinach, well drained, seasoned to taste with salt and pepper
1 C heavy cream
hot sauce to taste (See sister site to make your own)
8 eggs
1 C grated Swiss cheese
1/3 C grated or shredded Parmesan cheese

Preheat oven to 375° F. Butter 8 small ramekins, souffle dishes or custard cups. Spread each dish with a layer of spinach on the bottom and going up the sides. Mix cream and hot sauce. Pour about 1 tablespoon of the cream mixture over spinach in each dish. Break 1 egg into each cup, then top with another tablespoon of cream. Mix Swiss and Parmesan cheeses together. Divide cheese mixture over the top of the 8 cups. Place filled cups in a water bath (a baking pan, filled halfway up the sides of the cups with boiling water). Bake for about 10 minutes or until egg white are completely cooked. (If you don't like your yolks runny, cook longer).