Heat oven to 375 F.

Grease 4 small oven safe ramekins with ghee. Rinse spinach, pat dry and roughly chop.

Heat medium sized skillet over medium heat and the ghee; once melted, add the spinach and season with salt and pepper. Once wilted, set aside in a medium sized bowl.

Add the chopped sundried tomatoes, basil and grated parmesan in with the spinach and mix together. Once combined, equally divide this mixture.ramekins.

Crack an egg over the mixture into each ramekin, and bake for 10-12 minutes until eggs set.