Preheat the oven to 200°C, butter two individual oven proof dishes

Cook the pasta for half the time suggested on the packet, drain well

Melt the butter and olive oil in a large frying pan, add the garlic and fry gently for one minute

Stir in the flour and cook for another minute

Gradually add the stock, stirring all the time to avoid lumps (I usually whisk with a hand whisk)

Bring to a gentle boil and then simmer for 5 - 10 minutes until thickened

Stir in the cheddar and spinach and cook gently until the spinach has wilted

Season with nutmeg and black pepper

Fold in the pasta until it is coated with the sauce and then transfer evenly to your baking dishes

Use a fork to part the pasta and make little nests for the eggs

Break the eggs into the nest

Sprinkle with the vegetarian parmesan, a little grated nutmeg and a twist of black pepper

Bake in the preheated oven for 20-25 minutes until the eggs are cooked to your liking

Serve piping hot, straight from the oven (warn small children not to touch the dishes/decant into a cool one)