Melt Western Star Butter in a saucepan, add spinach leaves and cook until just wilted. Add tomato and Anchor Cooking Cream and stir until combined. Remove from heat and spoon into 4 x 1 cup shallow heatproof serving dishes.
Crack each egg over the spinach into the serving dishes. Top evenly with Mainland Shredded Egmont and bake at 200°C for 10-15 minutes until the cheese has melted and the egg white has cooked through.