Creamed spinach baked eggs

6 large eggs, at room temperature;

Hot sauce;

1 teaspoon kosher salt;

1⁄2 teaspoon ground black pepper;

6 tablespoons halfand- half or cream;

2 tablespoons butter, cut into a total of 6 pieces.

Position a rack in the upper third of the oven and preheat the oven to 350 F.
Set six 6- or 8-ounce ramekins on a rimmed baking sheet. Divide the warm Creamed Spinach among the ramekins. Use the back of a spoon to make a little hollow in the center of the spinach and crack an egg into each hollow.
Sprinkle each egg with a dash of hot sauce and a little salt and pepper. Spoon 1 tablespoon of half-and-half on top of each egg and dot with a piece of butter.
Bake the eggs until the whites are firm and the yolks are as set as you like, 8 to 12 minutes. The yolks will continue to firm up after they come out of the oven, so serve them very soon.