Preheat the oven to 400F.

Spray a 9 x 13-inch baking dish with nonstick spray.

Layer the fresh spinach evenly on the bottom of the baking dish.

Add half of the fontina cheese over the spinach.

Carefully crack each egg into a bowl.

Gently pour each egg from the bowl onto the spinach and cheese.

Sprinkle the eggs with salt and pepper.

Drizzle the half-and-half over the eggs and cheese.

Cover the mixture evenly with the remaining fontina cheese.

Place the baking dish in the oven and bake for 20 to 25 minutes, checking for desired egg doneness.

For completely cooked yolks, bake for an additional 5 to 10 minutes.

To make the cheese bubbly and golden, turn on the broiler and broil the dish for 1 to 2 minutes (but be careful not to overcook the eggs).

While the eggs are baking, add the butter to a small saucepan over medium heat.

Whisk the butter constantly until it bubbles and brown bits appear on the bottom of the pan (about 5-7 minutes).

Remove the browned butter from the heat and whisk for an additional 30 seconds.

Let the browned butter stand for 1 minute.

Add the minced garlic to the browned butter and stir for another minute.

Stir in the panko bread crumbs and toss well to coat and combine.

Once the eggs are finished, remove the dish from the oven.

Cover the baked eggs with the bread crumbs and fresh herbs.

Serve immediately with toasted ciabatta bread.