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Preheat the oven to 180°C.
Finely chop the shallot and zest half an orange.
In a bowl, mix the ricotta with the cream. Add the chopped shallots, orange zest and season.
In a frying pan, heat the olive oil, then the butter. Add the spinach. Drop in the leaves. Season.
Divide the spinach between 2 mini casserole tins, add the cream.
Crack the eggs and place one egg in each casserole tin.
Put the lid on each casserole and bake for 10 minutes.