Preheat oven to 200°C / 390°F (180°C fan). Lightly oil or butter four ramekins – 300ml / 10oz (1 1/4 cups).

Cook mushrooms: Melt butter in a large skillet over medium high heat. Cook mushrooms until starting to go golden on the edges, 3 minutes. Add garlic, thyme, salt and pepper. Cook for further 1 minute until mushrooms and garlic are golden.

Wilt spinach: Add spinach and stir for 30 seconds, just until wilted.

Fill ramekins: Divide mushroom mixture evenly into the ramekins. Make a slight dent in the middle, crack eggs in (yolk should settle in centre). Sprinkle each egg with pinch of salt and pepper, drizzle with cream, pile on parmesan.

Bake: Bake in oven for 12 - 15 minutes until egg whites are just set and yolks are cooked to your liking (I like runny!). Check it at 12 minutes - hotter ovens, lower walled ramekins etc can make them cook faster. Take out of oven slightly undercooked as egg will keep cooking.

Paprika: Sprinkle smoked paprika and chives on top, serve immediately with warm bread for dunking!