Put the spinach into a large colander and stand it in the sink. Pour over boiling water until all the leaves are wilted. Shake well to drain off all the water.
Preheat the grill to medium. Line two small, shallow ovenproof dishes
with the slices of ham. Don’t worry if it flops over the edge. Spread the spinach evenly over the ham and season well with salt and pepper. Crack in the eggs and drizzle over the cream. Sprinkle evenly with the cheese and slide under the grill for 10-12 minutes, or until the cheese is golden and the eggs are cooked to your liking. Serve with ciabatta soldiers for dipping.