Preheat the oven to 375°
In a sauté pan lightly coated with oil over medium heat, cook the spinach and mushrooms until the spinach is wilted, about 2-3 minutes. Add in the garlic and continue to sauté for 1-2 more minutes. Lightly season with salt and set aside.
Spray 4 ramekins with cooking spray (or brush with softened butter).
To the bottom of each ramekin, add an equal amount of the spinach mushroom mix. Top with an equal amount of cherry tomatoes.
Sprinkle about 2 tbsp of shredded cheese into each ramekin.
Make a small well in the center of the ingredients in each ramekin and carefully crack one egg into each.
Pour in 1-2 tbsp of cream or half and half into each ramekin and place on a baking sheet.
Bake 12-14 minutes or until the whites are set and the yolks are still jiggly to the touch.
Finish each ramekin with a pinch of salt and pepper, and herbs (optional) to taste. Serve immediately with toasted bread.
