Preheat oven to 350˚F (180˚C). Grease 4 ramekins with butter and set aside.
Place a large skillet over medium heat and add the butter. If the spinach is large, remove the tough stems and coarsely chop the leaves. Add to the hot skillet with a pinch of salt and cook, stirring often, just until wilted. Transfer to a colander. Once cool enough to handle, squeeze out any excess moisture and evenly distribute among prepared ramekins.
Divide the chopped bacon among the ramekins along with the shredded cheese. Crack an egg into each ramekin and top each with 2 tablespoons of cream.
Top with a sprinkling of salt, pepper, and fresh herbs. Bake in preheated oven just until the egg whites are set, 12-15 minutes. Serve warm.