Start by finely chopping the shallot and mincing the garlic. Coarsely chop the baby spinach to ensure it wilts evenly during cooking.

In a medium bowl, whisk together the eight large eggs, 1 teaspoon of kosher salt, and freshly ground black pepper until well combined and slightly frothy.

Heat a large nonstick frying pan over medium heat and add 3 tablespoons of unsalted butter. Once melted and bubbly, add chopped shallot and minced garlic, sautéing for 3-5 minutes until soft and translucent.

Add coarsely chopped spinach to the pan with sautéed shallots and garlic, seasoning with remaining ½ teaspoon of kosher salt. Stir for about 1 minute until spinach wilts and becomes bright green.

Pour the whisked egg mixture into the pan, swirling gently to coat the bottom. Allow to cook undisturbed for about 30 seconds to 1 minute until edges begin to set.

Using a spatula, carefully fold the eggs over themselves, breaking into large curds. Cook another 1-2 minutes until just about set but still slightly runny.

Once eggs are almost fully cooked, pour in ½ cup of heavy cream and sprinkle remaining salt and pepper. If using, add nutmeg now. Stir gently to combine and warm through for 30 seconds.

Gently spoon the creamed spinach scrambled eggs over thick slices of toast for an enjoyable breakfast experience.