Preheat oven to 375 degrees. Generously spray 6 standard muffin tins with cooking spray.

Heat the olive oil in a medium skillet over medium-high heat. Add the garlic and sauté for 10 – 15 seconds. Add the spinach, salt, pepper and nut meg and cook until the spinach is fully wilted. Drain off any liquid.

Fold the ham slices into the prepared muffin tins. Divide the spinach among the cups and top with an egg, being careful not to break the yolk. Sprinkle with a tiny pinch of salt and pepper and bake for 15 minutes or until the egg whites are set but the yolks are still a little runny. If you like your yolks more runny, cook less; if you like your yolks firm, cook longer. Let cool in the pan for 1 minute, then run a knife around the edges of the cups and remove from the pan. Serve immediately.