In a bowl, mix the spinach with the Parmesan and cream and season really, really well with lots of salt and pepper and as much nutmeg as you can take, bearing in mind that the cooking will make its flavour less pronounced.

On a buttered gratin dish, make four little nests with the spinach, pressing down the middle of each one with the back of a spoon to make a ‘bowl’ for the egg. Break an egg into each nest and bake in the oven at 180 degrees/gas 2 until the eggs are just how you like them. Crisp the Parma ham on a frying pan. When the eggs are done, serve each nest with two slices of the ham on top.

Food cooked and styled by Domini Kemp and Gillian Fallon