Preheat your oven to 375°F (190°C) and grease four small ramekin dishes with olive oil or butter.

Heat 1 tablespoon of olive oil in a skillet over medium heat and sauté a generous handful of fresh spinach for about 1 minute until wilted.

In a medium bowl, whisk together the ricotta cheese, the remaining tablespoon of olive oil, and chopped fresh thyme.

Spoon the ricotta mixture into each ramekin, leaving a small well in the center. Pour 2 tablespoons of heavy cream into each well, then crack an egg over the top and sprinkle with salt.

Bake the ramekins in the preheated oven for approximately 25 minutes until the eggs are set and slightly jiggly at the center.

Remove the ramekins from the oven and let cool for 5 minutes before serving warm.