Cut the potatoes into slices.
Peel the shallots and garlic and cut into cubes. Sauté in the hot margarine until translucent, add the spinach and steam over low heat with the lid closed until the spinach has thawed. Then add 2/3 of the Rama Cremefine to cook, season with salt, pepper and nutmeg and let simmer for another 3 min.
Place the potatoes in a greased baking dish, spread the spinach evenly over the potatoes, press four indentations into the spinach with a spoon and place the contents of one raw egg in each of the indentations. Pour the remaining Cremefine over the spinach and sprinkle the cheese over it so that the egg yolks can still be seen. Bake in the preheated oven at approx. 180 degrees for approx. 30 min.
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