Active time: 25 min Start to finish: 40 min 1/2 medium onion, finely chopped (1/4 cup) 2 tablespoons unsalted butter 1 1/4 lb spinach (2 bunches), coarse stems discarded and leaves coarsely chopped 1/3 cup heavy cream 1/2 teaspoon salt 1/8 teaspoon black pepper 4 large eggs Special equipment: 4 (8-oz) ramekins Accompaniments: bacon and buttered toast Preheat oven to 400°F. Cook onion in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, about 5 minutes. Add spinach and cook, covered, stirring 2 or 3 times, until wilted, 2 to 3 minutes. Remove lid and cook, stirring, until excess liquid is evaporated, 2 to 4 minutes. Add cream, salt, and pepper and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes. Arrange buttered ramekins in a shallow baking pan and divide spinach among them. Make an indentation in center of each and carefully crack an egg into each indentation. Bake in middle of oven until whites are just set, about 15 minutes. Serve eggs in ramekins with bacon and toast. Cooks' note: • The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area. As an alternative, use pasteurized eggs (sold in cartons) or bake eggs until yolks are fully set. Makes 4 servings.   Gourmet May 2003 Epicurious Food © 2003 CondéNet Inc. All rights reserved.