kosher salt and freshly ground black pepper,to taste
Preheat oven to 350 degrees F. Lightly butter 4 ramekins. Set aside.
In a skillet, cook bacon until crispy and browned. Transfer cooked bacon to paper towel lined plate. Reserve about 1 tablespoon of rendered bacon grease.
Over low-medium heat, at 1 tablespoon bacon grease. Add spinach to the pan, if necessary, add spinach in two additions. Cook until spinach has started to wilt and has significantly decreased in volume. Remove from heat. Drain any excess moisture. Distribute cooked spinach between prepared ramekins.
Crumble cooked bacon and distribute on top of spinach. Sprinkle shredded parmesan cheese over bacon.
Add one cracked egg into each ramekin. Season with a little salt and pepper.*
Place ramekins on a baking tray. Bake for 15-18 minutes until egg whites are cooked and set, but yolk is still a bit runny.
Serve with toasted crusty bread.
Season lightly with the salt because Parmesan cheese is already salty in flavor