Place washed spinach in a pan over medium high heat with 2 tablespoons of the milk/cream and swirl together until heated and the spinach begins to wilt with heat while absorbing the milk. Cream for about 3 minutes and remove from stove. NOTE: This can be done ahead in large quantities and reduces the preparation time to about 3 minutes.
Divide the spinach equally between two ramekins.
Crack an egg into each ramekin.
Add a tablespoon each of milk to each egg, to the side of the yolk (for added creaminess similar to a scrambled egg)
Season the egg with salt and pepper.
Add a swirl of the tomato sauce, dividing equally between each ramekin.
Sprinkle with a 1/2 teaspoon of parmesan cheese each.
Bake for 15 minutes for a slightly runny yolk, and up to 18 minutes for a mostly hard yolk.
Top with parsley to garnish and serve alongside toast.