Preheat the oven to 400°F. Lightly grease a 6 to 8-ounce ramekin with butter or a spritz of cooking spray to prevent sticking.

Arrange the chopped spinach at the bottom of the ramekin, spreading it evenly to create a flavorful base. Sprinkle the crumbled goat cheese over the spinach, ensuring it is distributed well so each bite has a creamy texture.

Carefully crack the eggs over the spinach and cheese, keeping the yolks intact for a rich, runny center. Drizzle the heavy cream over the eggs, allowing it to pool slightly. Season the top with a pinch of salt and a few grinds of black pepper to enhance the flavors.

Place the ramekin on a baking sheet for easy handling and transfer it to the preheated oven. Bake for 10 to 14 minutes, or until the egg whites are fully set while the yolks remain deliciously runny. If a firmer texture is preferred, extend the baking time slightly.

Once baked to perfection, remove the ramekin from the oven and let it cool for a moment. Serve immediately with a slice of warm, crusty bread to soak up the velvety yolks and creamy cheese. Enjoy this simple yet flavorful dish as a comforting breakfast or light meal.