Set oven to 375 degrees F.

Add a tablespoon of oil to a skillet and stir fry the bread crumbs for about 10 minutes until they are browned and crispy. Season with salt and pepper, then add the thyme. Set aside.

Heat the remaining oil in the skillet and sauté the garlic and shallot for a couple of minutes, stirring constantly. Add the spinach and stir until it wilts. Season with a pinch of salt.

Put the spinach in the bottom of a gratin dish. Make four indents for the eggs, spacing them evenly around the dish.

Crack an egg into each indent. Pour the cream around the eggs, top with tarragon, and sprinkle with salt and fresh cracked black pepper. Finish with a dusting of fresh nutmeg.

Bake for 15 minutes, or until the whites are just set but the yolks are runny. Top with the breadcrumbs and more fresh herbs, if desired. Serve immediately.