Bring a small pan of water to a boil over a high heat. Carefully lower the eggs into the water and cook for 6 minutes. Run the cooked eggs under cold water for a few minutes to stop the cooking and set aside.
Put a large saucepan over a medium-high heat. Add the butter and let it melt and begin to foam. Add the spinach and let it thaw and get soft then pour in the cream, stock and nutmeg. Season well with salt and pepper. Let the soup simmer for 5 minutes then blend until smooth using a hand blender (it can also be kept chunky if you’d prefer).
Serve the soup in bowls. Peel and roughly dice the eggs, serving one egg per portion. Drizzle with the olive oil and serve.