Creamed Spinach Egg Bake

Preheat oven to 450°F. Fill a cast-iron skillet (or large, deep skillet) with about half an inch full of water and bring to a boil. Add the spinach to the pan, using tongs to move the spinach around as it wilts. Leave the spinach to cook for only 1 minute, then drain in a colander and immediately rinse with cold water. Use your hands to squeeze out as much liquid as possible from the spinach, then transfer to a cutting board and roughly chop. Set aside.

To the same cast-iron skillet over medium high heat (if you do not have one, use a large skillet then transfer to an oven-safe baking dish), add the bacon and cook until brown and crisp, about 3 minutes. Remove using a slotted spoon onto a paper towel-lined plate.

Cook the onion in the bacon fat until softened, about 5 minutes. Add the garlic and sauté for another 2 minutes. Finally, add the chopped spinach and cooked bacon and cook for 2 more minutes.

Remove the skillet from the heat and mix in the cashew cream (see directions below). Season with salt, pepper and nutmeg. Using a small spoon, create 7 small craters in the creamed spinach mixture, making sure that an egg will fit. Depending on the size of you skillet or baking dish, you can add more or less eggs. Grate Parmesan cheese over the top of the eggs then carefully transfer the skillet or baking dish to the oven and bake for 10 minutes or more, checking on the eggs to see whether the whites are firm and yolks still runny. Serve with additional Parmesan cheese and fresh cracked black pepper. Enjoy!

Combine all ingredients in a blender or food processor until smooth and creamy.