1. Position the rack in the center of the oven, preheat convection oven to 350°F (175°C) 2. Heat a large cast iron or heavy-bottom sauté pan over medium-high, add butter and olive oil 3. Add leek and shallots to the pan, season with salt and pepper, sauté until golden brown 4. Add mushrooms and thyme to the pan, season with salt and pepper, sauté until golden brown 5. Deglaze pan with white wine, add spinach and continue to sauté until wilted 6. Divide vegetables to cast iron or ceramic, oven safe ramekins, crack one or two eggs, season with salt and pepper 7. Place in the oven, bake for 8-10 minutes or until desired 8. Brush bread with olive oil, season with salt and pepper, bake until crisp