Preheat oven to 375.
Over medium heat, melt butter in a saucepan and leek. Stir in flour. Add milk and stir continuously. Add in nutmeg and a big pinch of salt and pepper. Cook until sauce is thickened and bubbly, about 3-5 min. Season to taste and adjust with more nutmeg / salt / pepper as needed.
Butter inside of the cocottes and then spoon béchamel sauce into each one up until a little less than 2/3 full. Crack an egg in each cocotte. Sprinkle with cheese.
Cover each cocotte with foil and bake in the oven for about 18 min or until egg has a slight wobble when you shake the cocotte.
Meanwhile, slice garlic and add to a pan with oil and spinach. Cook until spinach is wilted and reduced in size. Remove and set aside.
Coat bread in olive oil and cook for 2-3 min per side. Remove and top with spinach. Spoon béchamel sauce over toast along with egg. Dust with a little nutmeg if you’d like. Enjoy!
