Preheat oven to 350 F.

Spray two ramekins or small gratin dishes with non-stick cooking spray. Place on a baking sheet and set aside.

Add olive oil to a saute pan over medium-high heat.

Once the oil is hot, add minced garlic and saute until it begins to brown, about 30 to 45 seconds.

Add spinach by the handful and toss with tongs until it is wilted, about two minutes.

Pour cream into spinach mixture and stir to incorporate.

Season with salt and pepper to taste.

Evenly divide the cooked spinach between the greased dishes.

Crack two eggs into each bed of spinach, spacing them evenly.

Sprinkle with fresh thyme and a little more salt and pepper.

Bake for about 8 to 10 minutes, then rotate pan 180 degrees and add 2 teaspoons of panko bread crumbs to the top of each dish.

Bake eggs an additional 8 to 10 minutes until the egg whites are set and the yolks are slightly runny.

Remove pan from the oven and sprinkle fresh parsley over the dishes. Serve immediately.