Instructions

1. Preheat oven to 350°F and arrange four 1-cup oven-safe ramekins in cake pan that will just hold all four ramekins.
2. Measure 1/2 teaspoon of the reserved oil (from the sundried tomatoes) into each of the 4 ramekins and coat the inside of each ramekin thoroughly.
3. Place a non-stick pan over medium-high heat. Add the remaining reserved oil to the pan and sauté the spinach until completely wilted and cooked down, about 1 minute, stirring constantly. Divide this cooked spinach equally into the four prepared ramekins.
4. Sprinkle 1 tablespoon of the cheese into each of the ramekins on top of the spinach.
5. Distribute 1 tablespoon of pesto into each of the ramekins.
6. Divide the reserved sundried tomatoes equally into the ramekins.
7. Pour 2 tablespoons of whipping cream into each of the ramekins.
8. Crack 1 egg into each of the ramekins, taking care to not break the yolks.
9. Top each ramekin equally with the remaining cheese, a sprinkle of salt & pepper, and a sprinkle of sumac.
10. Pour boiling water from a kettle into the cake pan (to make a bain-marie) until the water is at least halfway up the outer sides of the ramekins.
11. Carefully transport to the oven and bake for 15 to 20 minutes until the whites of the eggs are cooked but the yolks are still runny.
12. Carefully remove each ramekin, and serve with the optional toasted bread, or just simply serve with spoons.