Instructions

1. In a 10” cast iron skillet or large sauté pan, melt butter over medium heat. Add in flour and brown for 1 to 2 minutes.
2. Slowly pour in milk and cream, in small increments at first, then steadily adding more and simmer, stirring frequently, until the sauce thickens, about 10 minutes.
3. Add in Parmesan cheese, lemon juice, salt, pepper, and nutmeg and stir to combine. Then add in the chopped spinach and allow to wilt for a few minutes, stirring often.
4. Crack an egg into five evenly spaced spots in the skillet, cover with a lid, and cook until the egg whites are no longer translucent, about 5-7 minutes.
5. Serve immediately, spooned onto plates with crusty bread, English muffins, or biscuits.