Oeufs Cocotte Aux Girolles (Coddled Eggs With Chanterelles)

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3⁄4 cup extra-virgin olive oil

4 cloves garlic

4 tbsp. unsalted butter

8 oz. spinach, stemmed

Kosher salt and freshly ground black

pepper, to taste

8 oz. chanterelle or cremini

mushrooms, quartered

1⁄3 cup heavy cream

4 eggs

1 baguette, cut on the diagonal into

3" x 1/2" slices and toasted

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