Start by finely chopping one shallot and two cloves of garlic; set them aside. Coarsely chop about two cups of fresh baby spinach. In a bowl, whisk together four large eggs with a pinch of kosher salt and freshly ground black pepper until well combined.

In a nonstick frying pan, melt two tablespoons of unsalted butter over medium heat. Add the chopped shallot and garlic, sautéing for about 3 to 5 minutes until translucent and fragrant.

Add the chopped spinach to the pan, season lightly with salt, and stir for about one minute until wilted.

Pour the whisked eggs into the pan over the wilted spinach. Swirl gently and cook undisturbed for 30 seconds to 1 minute until the edges start to set.

Gently fold the eggs from the edges towards the center of the pan, allowing uncooked liquid to flow to the edges. Cook for another minute until still slightly wet but creamy.

Drizzle in a splash of heavy cream and another pinch of salt and pepper. Stir gently for about 30 seconds until thickened and creamy.

Plate the eggs onto thick slices of toast, and if desired, finish with a light dusting of grated nutmeg.