Sauce
3 tbsp. butter
3 tbsp. flour
1 ½ cups milk
1 cup cream
1-6oz. package baby spinach leaves
1 ½ cups diced zucchini
¼ tsp. nutmeg
1/8 tsp. cayenne pepper
Salt and fresh ground black pepper
5 eggs
1 cup grated gruyere cheese (substitute any Swiss cheese)
2 tbsp. chopped fresh chives

Heat the oven to 400º.

Butter or oil 4-1 cup ramekin dishes.

Heat a large saucepan over medium heat. Add the butter and stir until it melts.

Stir the flour into the butter until the mixture is combined. Cook the butter and flour for about a minute.

Slowly pour in half of the milk and cream, whisking the mixture as it thickens.

Add the remaining milk and cream and whisk the sauce until it is smooth and thick. Add additional milk if the sauce is too thick.

Add the spinach and zucchini and continue to cook the mixture until the spinach is wilted, about 5 minutes.

Add the nutmeg, cayenne and salt and pepper to taste. Remove the sauce from the heat.

In a large bowl add the eggs, gruyere cheese and chives. Beat the eggs.

Add 2 cups of the sauce to the eggs. Beat the mixture to combine all of the ingredients.

Cover and refrigerate any remaining sauce that you did not use in the eggs. It is an excellent sauce over grilled chicken or poached eggs.

Spoon ¾ cup of the egg mixture into each ramekin, (fill the ramekin about ¾ full).

Place the ramekins into the oven and bake just until the centers are set, about 15 minutes.

While the ramekins are in the oven, make the buttered bread crumbs.

Buttered Bread Crumbs
2 tbsp. melted butter
½ cup dried bread crumbs

Place the dried bread crumbs in a small bowl. Add the melted butter and stir with a fork until the bread crumbs are thoroughly coated with the melted butter.

After the first 15 minutes of cooking, open the oven and sprinkle the buttered bread crumbs over the top of the ramekins.

Bake the ramekins an additional 10-15 minutes in the oven until the bread crumbs are toasted and golden brown.

Remove the ramekins from the oven and serve while hot.